Take to a pottle of wine, an ounce of cinamon, an ounce of ginger, an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of pepper, a handful of rosemary-flowers, and two pound of sugar.
_To make excellent Mead much commended._
Take to every quart of honey a gallon of fair spring water, boil it well with nutmeg and ginger bruised a little, in the boiling sc.u.m it well, and being boil"d set it a cooling in severall vessels that it may stand thin, then the next day put it in the vessel, and let it stand a week or two, then draw it in bottles.
If it be to drink in a short time you may work it as beer, but it will not keep long.
Or take to every gallon of water, a quart of honey, a quarter of an ounce of mace, as much ginger and cinnamon, and half as much cloves, bruise them, and use them as abovesaid.
_Otherways._
Take five quarts and a pint of water, warm it, and put to it a quart of honey, and to every gallon of liquor one lemon, and a quarter of an ounce of nutmegs; it must boil till the sc.u.m rise black, and if you will have it quickly ready to drink, squeeze into it a lemon when you tun it, and tun it cold.
_To make Metheglin._
Take all sorts of herbs that are good and wholesome as balm, mint, rosemary, fennil, angelica, wild time, hysop, burnet, agrimony, and such other field herbs, half a handful of each, boil and strain them, and let the liquor stand till the next day, being setled take two gallons and a half of honey, let it boil an hour, and in the boiling sc.u.m it very clean, set it a cooling as you do beer, and when it is cold, take very good barm and put it into the bottom of the tub, by a little & a little as to beer, keeping back the thick setling that lieth in the bottom of the vessel that it is cooled in; when it is all put together cover it with a cloth and let it work very near three days, then when you mean to put it up, skim off all the barm clean, and put it up into a vessel, but you must not stop the vessel very close in three or four days, but let it have some vent to work; when it is close stopped you must look often to it, and have a peg on the top to give it vent, when you heare it make a noise as it will do, or else it will break the vessel.
Sometimes make a bag and put in good store of slic"t ginger, some cloves and cinamon, boil"d or not.
SECTION XII.
_To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wa.s.sels,_ &c.
_To make Apple Cream._
Take twelve pippins, pare and slice, or quarter them, put them into a skillet with some claret wine, and a race of ginger sliced thin, a little lemon-peel cut small, and some sugar; let all these stew together till they be soft, then take them off the fire and put them in a dish, and when they be cold take a quart of cream boil"d with a little nutmeg, and put in of the apple stuff to make it of what thickness you please, and so serve it up.
_To make Codling Cream._
Take twenty fair codlings being peeld and codled tender and green, put them in a clean silver-dish, filled half full of rose-water, and half a pound of sugar, boil all this liquor together till half be consumed, and keep it stirring till it be ready, then fill up the dish with good thick and sweet cream, stir it till it be well mingled, and when it hath boil"d round about the dish, take it off, sweeten it with fine sugar, and serve it cold.
_Otherways._
Codle forty fair codlings green and tender, then peel and core them, and beat them in a mortar, strain them with a quart of cream, and mix them well together in a dish with fine sugar, sack, musk, and rose-water. Thus you may do with any fruit you please.
_To boil Cream with Codlings._
Boil a quart of cream with mace, sugar, two yolks of eggs, two spoonfulls of rose water, and a grain of ambergriese, put it into the cream, and set them over the fire till they be ready to boil, then set them to cool, stirring it till it be cold; then take a quart of green codling stuff strained, put it into a silver dish, and mingle it with cream.
_To make Quince-Cream._
Take and boil them in fair water, but first let the water boil, then put them in and being tender boil"d take them up and peel them, strain them and mingle it with fine sugar, then take some very good and sweet cream, mix all together and make it of a fit thickness, or boil the cream with a stick of cinamon, and let it stand till it be cold before you put it to the quinces. Thus you may do wardens or pears.
_To make Plum Cream._
Take any kind of Plums, Apric.o.c.ks, or the like, and put them in a dish with some sugar, white-wine, sack, claret, or rose-water, close them up with a piece of paste between two dishes; being baked and cold, put to them cream boil"d with eggs, or without, or raw, and sc.r.a.pe on sugar, _&c._
_To make Gooseberry Cream._
Codle them green, and boil them up with sugar, being preserved put them into the cream strain"d as whole, sc.r.a.pe sugar on them, and so serve them cold in boil"d or raw cream. Thus you may do strawberries, raspas, or red currans, put in raw cream whole, or serve them with wine and sugar in a dish without cream.
_To make Snow Cream._
Take a quart of cream, six whites of eggs, a quartern of rose-water, a quarter of a pound of double refined sugar, beat them together in a deep bason or a boul dish, then have a fine silver dish with a penny manchet, the bottom and upper crust being taken away, & made fast with paste to the bottom of the dish, and a streight sprig of rosemary set in the middle of it; then beat the cream and eggs together, and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have fill"d the dish. You may beat amongst it some musk and ambergriese dissolv"d, and gild it if you please.
_To make Snow Cream otherways._
Boil a quart of cream with a stick of cinamon, and thicken it with rice flour, the yolks of two or three eggs, a little rose-water, sugar, and salt, give it a walm, and put it in a dish, lay clouted cream on it, and fill it up with whip cream or cream that cometh out of the top of a churn when the b.u.t.ter is come, disht out of a squirt or some other fine way, sc.r.a.pe on sugar, sprinkle it with rosewater, and stick some pine-apple-seeds on it.
_Otherways._
Take three pints of cream, and the whites of seven eggs, strain them together, with a little rosewater and as much sugar as will sweeten it; then take a stick of a foot long, and split it in four quarters, beat the cream with it, or else with a whisk, and when the snow riseth, put it in a cullender with a spoon, that the thin may run from it, when you have snow enough, boil the rest with cinamon, ginger, and cloves, seeth it till it be thick, then strain it and when it is cold, put it in a clean dish, and lay your snow upon it.
_To make Snow Cream otherways with Almonds._
Take a quart of good sweet cream, and a quarter of a pound of almond paste fine beaten with rose-water, and strained with half a pint of white-wine, put some orange-peel to it, a slic"t nutmeg, and three sprigs of rosemary, let it stand two or three hours in steep; then put some double refined sugar to it, and strain it into a bason, beat it till it froth and bubble, and as the froth riseth, take it off with a spoon, and lay it in the dish you serve it up in.
_To make a Jelly of Almonds as white as Snow._
Take a pound of almonds, steep them in cold water six hours, and blanch them into cold water, then make a decoction of half a pound of ising-gla.s.s, with two quarts of white wine and the juyce of two lemons, boil it till half be wasted, then let it cool and strain it, mingle it with the almonds, and strain them with a pound of double refined sugar, & the juyce of two lemons, turn it into colours, red, white, or yellow, and put it into egg sh.e.l.ls, or orange peels, and serve them on a pye plate upon a dish.
_To Make Almond Cream._
Take half a pound of almond paste beaten with ros-water, and strain it with a quart of cream, put it in a skillet with a stick of cinamon and boil it, stir it continually, and when it is boiled thick, put sugar to it, and serve it up cold.
_To make Almond Cream otherways._
Take thick almond milk made with fair spring-water, and boil it a little then take it from the fire, and put to a little salt and vinegar, cast it into a clean strainer and hang it upon a pin over a dish, then being finely drained, take it down and put it in a dish, put to it some fine beaten sugar, and a little sack, muskedine, or white wine, dish it on a silver dish, and strow on red Biskets.