PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic
DESCRIPTION: A custard made of curdled cream
Take three quarts of new milk and boil it with mace, a little Rosemary and Thyme, when it hath boiled enough take two quarts of cream, strow it all at top as you doe for wild curds; let this cream stand upon Embers till the morning: boil some sweet cream for the bottom; with sugar and what else you will, when it is cold lay your slacks of clouted Creame on the top, and strow Sugar upon it.
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