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23
To Make the Buttered Oringes Another
Way
Take ye yolks of Eight Eggs and ye Juce of 12 oringes
or you may if you Please putt as many Eggs as Oringes
but this must be done Acording to your taist and
the goodnes of ye Oringes; then sweeten it to your
taist yn sett it over ye fire stiring it all ye while
untill it groues to such A thickness as you think
convenient Sarve it up cold.
This must be made thicker then Leoman creame
and is therefore called Buttered Oringes

To Make Almond Butter
Take a quarter of A Pound or more of Almonds
And blanch ym in Faire water, yn beat ym take 2 or 3
spoonfulls of Rose water and Putt amongst them
in the beating when they are small have A quart
of good Cream by you, take A Pritty thin cloth
And with a Spoon force it through ye cloth into
ye cream and when you have bett ym so often as
you have all ye substance of them take 6 Eggs
and butt 2 of ye whits beat them very well
and Putt ym into ye creame, yn straine it into
A Skellett so sett it on the fire keep Stiring
untill it boyles when it begins to turne Poure
it into your strainer ty it hard so lett it run
all night, ye next day putt it into A clean
Streaner so strean it into A Bason take lofe
sugar finely searsed and Putt in so much as will
sweeten itt, then beat it togeather for A
quarter of An Houre so Serve it up like
Fresh Butter if you Please

23
To Make the Buttered Oranges Another Way
Take the yolks of eight eggs and the juice of 12 oranges
or you may, if you please, put as many eggs as oranges
but this must be done according to your taste and
the goodness of the oranges. Then sweeten it to your
taste then set it over the fire, stirring it all the time,
until it becomes as thick as you prefer. Serve it up cold.
This must be made thicker than lemon cream
and is therefore called buttered oranges.

To Make Almond Butter
Take a quarter of a pound or more of almonds
and blanch them in fresh water, then grind them. Take two or 3
spoonfuls of rosewater and add it to the almonds as you are grinding them. When they are small have a quart
of good cream by you, take a pretty thin cloth
and with a spoon force it through the cloth into
the cream. And when you have ground them so often
that you have all the substance of them, take 6 egg yolks
and 4 whites. Beath them very well
and put them into the cream, then strain it into
a skillet. Set it on the fire, keep stirring
until it boils. When it begins to turn, pour
it into your strainer [lined with cloth], tie it hard so let it drain
all night. Then next day put it into a clean
strainer, so strain it into a basin. Take loaf
sugar finely ground and put in as much as will
sweeten it, then beat it together for a
quarter of an hour. Serve it up like
fresh butter if you please.

23
To Make the Buttered Oringes Another
Way
Take ye yolks of Eight Eggs and ye Juce of 12 oringes
or you may if you Please putt as many Eggs as Oringes
but this must be done Acording to your taist and
the goodnes of ye Oringes; then sweeten it to your
taist yn sett it over ye fire stiring it all ye while
untill it groues to such A thickness as you think
convenient Sarve it up cold.
This must be made thicker then Leoman creame
and is therefore called Buttered Oringes

To Make Almond Butter
Take a quarter of A Pound or more of Almonds
And blanch ym in Faire water, yn beat ym take 2 or 3
spoonfulls of Rose water and Putt amongst them
in the beating when they are small have A quart
of good Cream by you, take A Pritty thin cloth
And with a Spoon force it through ye cloth into
ye cream and when you have bett ym so often as
you have all ye substance of them take 6 Eggs
and butt 2 of ye whits beat them very well
and Putt ym into ye creame, yn straine it into
A Skellett so sett it on the fire keep Stiring
untill it boyles when it begins to turne Poure
it into your strainer ty it hard so lett it run
all night, ye next day putt it into A clean
Streaner so strean it into A Bason take lofe
sugar finely searsed and Putt in so much as will
sweeten itt, then beat it togeather for A
quarter of An Houre so Serve it up like
Fresh Butter if you Please