If
you put these clouts into a Churn with other cream, it will make very good
butter, so as no sugar have been put with it.
MY LORD OF S. ALBAN'S CRESME FOUETTEE
Put as much as you please to make, of sweet thick cream into a dish, and
whip it with a bundle of white hard rushes, (of such as they make whisks to
brush cloaks) tyed together, till it come to be very thick, and near a
buttery substance. If you whip it too long, it will become butter. About a
good hour will serve in winter. In summer it will require an hour and a
half. Do not put in the dish, you will serve it up in, till it be almost
time to set it upon the table. Then strew some poudered fine sugar in the
bottom of the dish it is to go in, and with a broad spatule lay your cream
upon it: when half is laid in, strew some more fine sugar upon it, and then
lay in the rest of the Cream (leaving behinde some whey that will be in the
bottom) and strew more sugar upon that. You should have the sugar-box by
you, to strew on sugar from time to time, as you eat off the superficies,
that is strewed over with sugar.
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