American Cookery

page 33

      Raspberry Cream.
Take a quart of thick sweet cream and boil it two or three wallops, then take it
off the fire and strain some juices of raspberries into it to your taste, stir
it a good while before you put your juice in, that it may be almost cold, when
you put it to it, and afterwards stir it one way for almost a quarter of an
hour; then sweeten it to your taste and when it is cold you may send it up.

      Whipt Cream.
Take a quart of cream and the whites of 8 eggs beaten with half a pint of wine;
mix it together and sweeten it to your taste with double refined sugar, you may
perfume it (if you please) with musk or Amber gum tied in a rag and steeped a
little in the cream, whip it up with a whisk and a bit of a lemon peel tyed in
the middle of the whisk, take off the froth with a spoon, and put into glasses.

      A Trifle.
Fill a dish with biscuit finely broken, rusk and spiced cake, wet with wine,
then pour a good boil'd custard, (not too thick) over the rusk, and put a
syllabub over that; garnish with jelly and flowers.

CAKE.

      Plumb Cake.
Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little
salt, one pound of citron, orange peal candied, and almonds bleach'd, 6 pound of
flour, (well dry'd) beat 21 eggs, and add with 1 quart new ale yeast, half pint
of wine, 3 half pints of cream and raisins, q: s:

Plain Cake. Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart
emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of
wine.

Another.

Three quarters of a pound of sugar, 1 pound of butter, and 6 eggs work'd into 1
pound of flour.

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