Page 57

26
To Make a Syllabub
Take a pint of Rhenish or white wine and half
a pint of sack, the juice of a lemon and the peel,
3 quarters of a pound of loaf sugar beaten small.
Mix these well together and put it in a deep
earthen pot or butter crock and add to it a quart
of cream. Stir it as it goes in and pour it
high [from a height] the crock or pot standing upon the ground
then with a whisk whip it all one way until
it be so thick that a rod may almost stand
uprigith. Then pour it into that it must be eaten
in and let it stand a night and a day or more.
If it stands longer, you must take out the peel.

To Make a Curd Pudding
Take 5 quarts of milk and make curd of it and press
it well and rub it through a hair sieve. Put 6
or seven eggs. Beat the eggs together with the curd,
then add to them a quarter of a pint of cream
with a quarter of a pound of butter. Put in the
cream then heat it over the fire until the butter is
melted in it, then put it into the curd. And half
a nutmeg, grated, and some salt, and a good amount of
rosewater and sugar to your liking. Half an hour
will bake it and when it is baked cut it out like
dice and pour upon it some sack and butter well
beaten together. If you please you may put in some
grated bread when you mix which will do well.

To Make a Dish of Puddings
Take 16 eggs well beaten up into a quart of cream
with a handful of flour and a little salt. Divide
it into 3 parts. Put currants in one, colour the second with
spinach juice, and the 3rd put a little sugar. Butter the
cloth you put them in, and so tie them up and boil them an hour.