Take a quart of water, and six ounces of harts-horn, put it into a bottle with gum-dragon, and gum-araback, of each as much as a walnut; put them all into the bottle, which must be so big as will hold a pint more, for if it be full it will break, stop it very close with a cork, and tye a cloth over it, put the bottle in the beef-pot, or boil it in a pot with water, let it boil three hours, then take as much cream as there is jelly, and half a pound of almonds well beaten with rose-water, mingle the cream and the almonds together, strain it, then put the jelly when it is cold into a silver bason, and the cream to it, sweeten it as you please, and put in two or three grains of musk and ambergriese, set it over the fire, and stir it continually till be seathing hot, but let it not boil; then put it in an old fashioned drinking glass, and let it
stand till it be cold, when you will use it, put the glass in some warm water, and whelm it in a dish, then take pistaches boil’d in white-wine and sugar, stick it all over, and serve it in with cream.
[ French Barley Cream.]
Take a porringer full of French perle barley, boil it in eight or nine several waters very tender, then put it in a quart of cream, with some large mace, and whole cinamon, boil it about a quarter of an hour; then have two pound of almonds blanched and beaten fine with rose-water, put to them some sugar, and strain the almonds with some cold cream, then put all over the fire, and stir it till it be half cold, then put to it two spoonfuls of sack or white-wine, and a little salt, and serve it in a dish cold.
[ To make Cheesecakes.]
Let your paste be very good, either puff-paste or cold butter-paste, with sugar mixed with it, then the whey being dried very well from the cheese-curds which must be made of new milk or butter, beat them in a mortar or tray, with a quarter of a pound of butter to every pottle of curds, a good quantity of rose-water, three grains of ambergriese or musk prepared, the crums of a small manchet rubbed through a cullender, the yolks of ten eggs, a grated nutmeg, a little salt, and good store of sugar, mix all these well together with a little cream, but do not make them too soft; instead of bread you may take almonds which are much better; bake them in a quick oven, and let them not stand too long in, least they should be to dry.
[ To make Cheesecakes otherways.]
Make the crust of milk & butter boil’d together, put it into the flour & make it up pretty stiff, to a pottle of fine
flour, take half a pound of butter; then take a fresh cheese made of morning milk, and a pint of cream, put it to the new milk, and set the cheese with some runnet, when it is come, put it in a cheese-cloth and press it from the whey, stamp in the curds a grated fine small manchet, some cloves and mace, a pound and a half of well washed and pick’t currans, the yolks of eight eggs, some rose-water, salt, half a pound of refined white sugar, and a nutmeg or two; work all these materials well together with a quarter of a pound of good sweet butter, and some cream, but make it not too soft, and make your cheesecakes according to these formes.
