White stuffe (of Cream)

PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic

DESCRIPTION: A dish of thickened cream flavoured with rosewater, served cold

White stuffe (of Cream).

Take a pint of cream, seven whites of egs, one spoonful of flower, mingle these well together, set it on the fire, stir it till it growes thick, and strain it thorow a thick strainer, with rose water sweeten it: You must stir this till it be cold.