TO MAKE A FRENCH BARLEY POSSET
Take two quarts of Milk tohalf a poundof French-
barley ; boil it, until it is enough ; when the Milk is
THE CLOSET OPEV^B i6i
almost boiled away, put to it three Pintes of good
Cream. Let it boil together a quarter of an hour;
then sweeten it ; and put in Mace, Cinnamon in the
beginning, when you first put inyour Cream. When
you have done so, take White-wine✪ French Barley Posset a Pint, or Sack
andWhite-winetogether,ofeachhalfaPint;sweeten
it, as you love it, with Sugar; pour in all the Cream,
but leave your Barley behind in the Skillet. This
will make an Excellent Posset ; nothing else but a
tender Curd to the bottom ; let it stand on the Coals
half a quarter of an hour.
TO MAKE PUFF-PAST
Take a Gill of cold-water ; two whites of Eggs, and
one yolk ; to a quart of Flower one pound of Butter✪ Puff-Past ;
so rowl it up, but keep out of the Flower so much as
will rowl it up.
TO MAKE A PUDDING WITH PUFF-
PAST
Take a new French peny-loaf, and slice it very thin,
and lay it in a dish ; and take three pints of Cream,
and boil it with a little Mace and Nutmeg grated ;
sweeten it with a little Sugar, and add to it a little
Salt. Then let it stand till it be cold. Then take ten
yolks of Eggs ; and beat them very well with two
or three spoonfuls of the Cream ; then put it into
the Cream, and stir them well together : Take the
Marrow of three bones ; lay half the Marrow upon
the bread in good big lumps, and some Citron, and
Candid Limon✪ Pudding with Puff-Past, and what other sweet meats you
like. Then pour it all upon the bread ; then put
the rest of your Marrow on the top with Citron and
Candid Limon. I forgat to tell you, that you must
1 62 SIR KENELMS DIGBIS
lay a Puff-paste at the bottom of the dish, before you
put in the bread, and cover it with the same.
TO MAKE PEAR-PUDDINGS
Take a cold Turky, Capon or cold Veal. Shred it
very small ; and put almost as much Beef-suet as
your meat, and mince it very small. Then put Salt
and Nutmeg grated, half a pound of Currants ; a
little grated-bread, and a little Flower. Then put in
three yolks of Eggs, and one of the whites✪ Pear-Puddings, beaten
very well. Then take so much Cream, as will wet
them, and make them up as big as a Bon-christian
pear ; and as you make them up, take a little flower
in yourhand, that they may not cling. Then put in
little sticks at the bottom like the stems of Pears ;
or make them up in Balls. Butterthe dish very well,
and send them up in the same dish you bake them
in. They will be baked in about half an hour : I
think the dish needeth not to be covered, whiles it
baketh. You may make minced Pyes thus: and
bake them with Puff-past in a dish like a Floren-
den, and use Marrow instead of Suet.
MARROW-PUDDINGS
Take the pith of Beeves ; a good spoonful of Al-
monds very small beaten with Rose-water : beat the
pith, when the skin is taken off very well with a
spoon ; then mingle it with the Almonds, and put in
it six yolks of Eggs well beaten, and four spoonfuls
of Cream boiled and cold, it must be very thick;
put in a little Amber-greece, and as much Sugar, as
will sweeten them; a little Salt, and the Marrow of
two good bones✪ Marrow-Puddings, cut in little pieces. When your
Beefs-guts are seasoned, fit them up and boil them.
THE CLOSET OPED^B 163
TO MAKE RED DEAR ✪ Red Dear
Page 101 · 6 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
TO MAKE A FRENCH BARLEY POSSET Take two quarts of Milk to half a pound of French barley ; boil it, until it is enough ; when the Milk is
THE CLOSET OPEN 161
almost boiled away, put to it three Pintes of good Cream. Let it boil together a quarter of an hour; then sweeten it ; and put in Mace, Cinnamon in the beginning, when you first put inyour Cream. When you have done so, take White-wine a Pint, or Sack and White-wine together, of each half a Pint;sweeten it, as you love it, with Sugar; pour in all the Cream, but leave your Barley behind in the Skillet. This will make an Excellent Posset ; nothing else but a tender Curd to the bottom ; let it stand on the Coals half a quarter of an hour. TO MAKE PUFF-PAST Take a Gill of cold-water ; two whites of Eggs, and one yolk ; to a quart of Flower one pound of Butter ; so rowl it up, but keep out of the Flower so much as will rowl it up.
TO MAKE A PUDDING WITH PUFF- PAST
Take a new French peny-loaf, and slice it very thin, and lay it in a dish ; and take three pints of Cream, and boil it with a little Mace and Nutmeg grated ; sweeten it with a little Sugar, and add to it a little Salt. Then let it stand till it be cold. Then take ten yolks of Eggs ; and beat them very well with two or three spoonfuls of the Cream ; then put it into the Cream, and stir them well together : Take the Marrow of three bones ; lay half the Marrow upon the bread in good big lumps, and some Citron, and Candid Limon, and what other sweet meats you like. Then pour it all upon the bread ; then put the rest of your Marrow on the top with Citron and Candid Limon. I forgat to tell you, that you must
lay a Puff-paste at the bottom of the dish, before you put in the bread, and cover it with the same. TO MAKE PEAR-PUDDINGS Take a cold Turky, Capon or cold Veal. Shred it very small ; and put almost as much Beef-suet as your meat, and mince it very small. Then put Salt and Nutmeg grated, half a pound of Currants ; a little grated-bread, and a little Flower. Then put in three yolks of Eggs, and one of the whites, beaten very well. Then take so much Cream, as will wet them, and make them up as big as a Bon-christian pear ; and as you make them up, take a little flower in yourhand, that they may not cling. Then put in little sticks at the bottom like the stems of Pears ; or make them up in Balls. Butterthe dish very well, and send them up in the same dish you bake them in. They will be baked in about half an hour : I think the dish needeth not to be covered, whiles it baketh. You may make minced Pyes thus: and bake them with Puff-past in a dish like a Florenden, and use Marrow instead of Suet. MARROW-PUDDINGS
Take the pith of Beeves ; a good spoonful of Almonds very small beaten with Rose-water : beat the pith, when the skin is taken off very well with a spoon ; then mingle it with the Almonds, and put in it six yolks of Eggs well beaten, and four spoonfuls of Cream boiled and cold, it must be very thick; put in a little Amber-greece, and as much Sugar, as will sweeten them; a little Salt, and the Marrow of two good bones, cut in little pieces. When your Beefs-guts are seasoned, fit them up and boil them.
TO MAKE RED DEAR
Records on this page
French Barley PossetPuff-PastPudding with Puff-PastPear-PuddingsMarrow-PuddingsRed Dear