To make a very good Cream

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

When you churn butter, take out half a pint of cream just as it begins to turn to butter, (that is, when it is a little frothy) then boil a quart of good thick and new cream, season it with sugar and a little rose-water, when it is quite cold, mingle it very well with that you take out of the churn, and so dish it.