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Carr family cookbook, 1741-1753
Page 27
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61 To make butter Spanish butter Take 6 quarts of new milk and make it boyle, then power in 2 quarts of sweet cream and mix it very well in the milk then pour it boyleing hott into 5 dishes or bowles and let it stand 2 days in winter and 1 day in sumer then cream of the cream and sift some sugger to your tast and put in some Spanish water and orang flower to your tast and beat it all one way with till it is thick in sumer it will as thick as butter and you may squrat it in winter a cream put in glases
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61 To make butter Spanish butter Take 6 quarts of new milk and make it boyle, then power in 2 quarts of sweet cream and mix it very well in the milk then pour it boyleing hott into 5 dishes or bowles and let it stand 2 days in winter and 1 day in sumer then cream of the cream and sift some sugger to your tast and put in some Spanish water and orang flower to your tast and beat it all one way with till it is thick in sumer it will as thick as butter and you may squrat it in winter a cream put in glases
Szathmary Culinary Manuscripts and Cookbooks
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