Part 56 (1/2)
Fill your Sillabub pot half full with sider, and good store of sugar, and a little nutmeg, stir it well together, and put in as much cream by two or three spoonfuls at a time, as hard as you can, as though you milkt it in; then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes it curd.
_To make White Pots according to these Forms._
Take a quart of good thick cream, boil it with three or four blades of large mace, and some whole cinamon, then take the whites of four eggs, and beat them very well, when the cream boils up, put them in, and take them off the fire keeping them stirring a little while, & put in some sugar; then take five or six pippins, pare, and slice them, then put in a pint of claret wine, some raisins of the sun, some sugar, beaten cinamon, and beaten ginger; boil the pippins to pap, then cut some sippets very thin and dry them before the fire; when the apples and cream are boil'd & cold, take half the sippets & lay them in a dish, lay half the apples on them, then lay on the rest of the sippets and apples as you did before, then pour on the rest of the cream and bake it in the oven as a custard, and serve it with sc.r.a.ping sugar.
Bake these in paste, in dish or pan, or make the paste as you will do for a custard, make it three inches high in the foregoing forms.
_Otherways to make a White Pot._
Take a quart of sweet cream and boil it, then put to it two ounces of picked rice, some beaten mace, ginger, cinamon, and sugar, let these steep in it till it be cold, and strain into it eight yolks of eggs and but two whites, then put in two ounces of clean washed and picked currans, and some salt, stir all well together, and bake it in paste, earthen pan, dish, or deep bason; being baked, trim it with some sugar, and comfits of orange, cinamon, or white biskets.
_To make a Wa.s.sel._
Take muskedine or ale, and set it on the fire to warm, then boil a quart of cream and two or three whole cloves, then have the yolks of three or four eggs dissolved with a little cream; the cream being well boiled with the spices, put in the eggs and stir them well together, then have sops or sippets of fine manchet or french bread, put them in a bason, and pour in the warm wine, with some sugar and thick cream on that; stick it with blanched almonds and cast on cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.
_To make a Norfolk Fool._
Take a quart of good thick sweet cream, and set it a boiling in a clean scoured skillet, with some large mace and whole cinamon; then having boil'd a warm or two take the yolks of five or six eggs dissolved and put to it, being taken from the fire, then take out the cinamon and mace; the cream being pretty thick, slice a fine manchet into thin slices, as much as will cover the bottom of the dish, pour on the cream on them, and more bread, some two or three times till the dish be full, then trim the dish side with fine carved sippets, and stick it with slic't dates, sc.r.a.pe on sugar, and cast on red and white biskets.
_To make Pap._
Take milk and flour, strain them, and set it over the fire till it boil, being boil'd, take it off and let it cool; then take the yolks of eggs, strain them, and put it in the milk with some salt, set it again on the embers, and stir it till it be thick, and stew leisurely, then put it in a clean scowred dish, and serve it for pottage, or in paste, add to it sugar and rose-water.
_To make Blamanger according to these Forms._
Take a capon being boil'd or rosted & mince it small then have a pound of blanched almonds beaten to a paste, and beat the minced capon amongst it, with some rose-water, mingle it with some cream, ten whites of eggs, and grated manchet, strain all the foresaid things with some salt, sugar, and a little musk, boil them in a pan or broad skillet clean scowred as thick as pap, in the boiling stir it continually, being boil'd strain it again, and serve it in paste in the foregoing forms, or made dishes with paste royal.
To make your paste for the forms, take to a quart of flour a quarter of a pound of b.u.t.ter, and the yolks of four eggs, boil your b.u.t.ter in fair water, and put the yolks of the eight eggs on one side of your dish, make up your paste quick, not too dry, and make it stiff.
_Otherways._
Take to a quart of fine flour a quarter of a pound of b.u.t.ter, a quarter of a pound of sugar, a little saffron, rose-water, a little beaten cinamon, and the yolk of an egg or two, work up all cold together with a little almond milk.
_Blamanger otherways._
Take a boil'd or rost capon, and being cold take off the skin, mince it and beat it in a mortar, with some almond paste, then mix it with some capon broth, and crumbs of manchet, strained together with some rose-water, salt, and sugar; boil it to a good thickness, then put it into the paste of the former forms, of an inch high, or in dishes with paste royal, the paste being first baked.
In this manner you may make Blamanger of a Pike.
_Otherways._