To make Apple Cream

Method

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.

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