[ To make Gooseberry Cream.]
Codle them green, and boil them up with sugar, being preserved put them into the cream strain’d as whole, scrape sugar on them, and so serve them cold in boil’d or raw cream. Thus you may do strawberries, raspas, or red currans, put in raw cream whole, or serve them with wine and sugar in a dish without cream.
[ To make Snow Cream.]
Take a quart of cream, six whites of eggs, a quartern of rose-water, a quarter of a pound of double refined sugar, beat them together in a deep bason or a boul dish, then have a fine silver dish with a penny manchet, the bottom and upper crust being taken away, & made fast with paste to the bottom of the dish, and a streight sprig of rosemary set in the middle of it; then beat the cream and eggs together, and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have fill’d the dish. You may beat amongst it some musk and ambergriese dissolv’d, and gild it if you please.
[ To make Snow Cream otherways.]
Boil a quart of cream with a stick of cinamon, and thicken it with rice flour, the yolks of two or three eggs, a little rose-water, sugar, and salt, give it a walm, and put it in a dish, lay clouted cream on it, and fill it up with whip cream or cream that cometh out of the top of a churn when the butter is come, disht out of a squirt or some other fine way, scrape on sugar, sprinkle it with rosewater, and stick some pine-apple-seeds on it.
[ Otherways.]
Take three pints of cream, and the whites of seven eggs, strain them together, with a little rosewater and as
much sugar as will sweeten it; then take a stick of a foot long, and split it in four quarters, beat the cream with it, or else with a whisk, and when the snow riseth, put it in a cullender with a spoon, that the thin may run from it, when you have snow enough, boil the rest with cinamon, ginger, and cloves, seeth it till it be thick, then strain it and when it is cold, put it in a clean dish, and lay your snow upon it.