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Carr family cookbook, 1741-1753
Page 28
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62 To Make Sack Cream Take a quart of thick cream sett it over the fire and when it boyls take it of & put to it a peice of lemon peil & sweten it well with fine suggar, when it is milk warm put it into the bason you intend to serve it up in and put to it half a lemon juce & nine spoonfulls of sack stiring it in by little & little after that sett it by till ye next day & serve it with waffers round ye dish you may mill it with a chocolate mill & serve it in glases if you please 63 Mrs Liddells Cream Cheese Take five quarters of new milk and three pints of cream boyl the cream & pour it boyling hott into the milk, then take one pint of water and pour it into the milk & cream boyling hott also, then let it stand
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62 To Make Sack Cream Take a quart of thick cream sett it over the fire and when it boyls take it of & put to it a peice of lemon peil & sweten it well with fine suggar, when it is milk warm put it into the bason you intend to serve it up in and put to it half a lemon juce & nine spoonfulls of sack stiring it in by little & little after that sett it by till ye next day & serve it with waffers round ye dish you may mill it with a chocolate mill & serve it in glases if you please 63 Mrs Liddells Cream Cheese Take five quarters of new milk and three pints of cream boyl the cream & pour it boyling hott into the milk, then take one pint of water and pour it into the milk & cream boyling hott also, then let it stand
Szathmary Culinary Manuscripts and Cookbooks
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