If you would have your whipped cream light
and frothy, that hath but little substance in the eating, make it of onely
plain milk; and if you would have it of a consistence between both, mingle
cream and milk.
TO MAKE THE CREAM CURDS
Strain your Whey, and set it on the fire; make a clear and gentle fire
under your kettle; as they rise, put in Whey, so continuing till they are
ready to skim. Then take your skimmer, and put them on the bottom of a hair
sieve, so let them drain till they are cold; then take them off, and put
them into a basin, and beat them with two or three spoonfuls of Cream and
Sugar.
TO MAKE CLOUTED CREAM
Take two Gallons more or less of new milk, set it upon a clear fire; when
it is ready to boil, put in a quart of sweet cream, and take it off the
fire, and strain it through a hair sieve into earthen pans; let it stand
two days and two nights; then take it off with a skimmer; strew sugar on
the cream, and serve it to the Table.
TO MAKE A WHIP SYLLABUB
Take the whites of two Eggs, and a pint of Cream, six spoonfuls of Sack, as
much Sugar as will sweeten it; then take a Birchen rod and whip it; as it
riseth with froth, skim it, and put it into the Syllabub pot; so continue
it with whipping and skimming, till your Syllabub pot be full.
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