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Queen-like Closet or Rich Cabinet (1672)
Table of Contents
Desserts
- A White Jelly with Almonds
- Another Sort of Ginger-Bread
- Another Way for Puff-Paste
- Apple Tansie
- Best Sort of Hartshorn Jelly to serve in a Banquet
- Blanched Manchet
- Brave Tart of Several Sweet Meats
- Cinamon or Ginger Leach
- Clouted Cream
- Clove or Cinamon Sugar
- Codling Cream
- Cordial Syrup
- Cream of Pastes and Jellies
- Dainty White-Pot
- Fine Cullis or Jelly
- Furmity with Almonds
- Green Tansie to Fry, or Boil Over a Pot
- Ice and Snow
- Limon Cream
- Little Pasties with Sweet Meats to Fry
- Made Dish
- Making of Sugar-Plate and Casting of It into Moulds
- Misers for Children to eat in Afternoons in Summer
- Paste for Cold Baked Meats
- Paste of Pomewaters
- Paste Royal
- Pretty Sweet-meat with Roses and Almonds
- Rice-Cream
- Sillibub
- Snow Cream
- Snow Cream
- Spanish Pap
- Stone Cream
- Sugar Plate
- Suitable Dish for Lent
- To Make a Good Jelly
- To Make a Goosberry Fool
- To Make a Rasberry Tart
- To Make a Trifle
- To Make a Very Fine Cream
- To Make an Almond Tart
- To Make Apple Puffs
- To Make Clouted Cream
- To Make Cream of Divers Things
- To Make Cristal Jelly
- To Make French Puffs
- To Make Fritters
- To Make Fritters
- To Make Ginger-Bread
- To Make Good Paste
- To Make Good Paste to Raise
- To Make Kickshaws, to Bake or Fry in What Shape You Please
- To Make Puff-Paste
- To Make Short Paste Without Butter
- To Make Tarts of Pippins
- To Make Thick Cream
- To Stew Pippins
- To Stew Prunes without Fire
- Tuff-Taffity Cream
- Very Fine Sillibub
- Whipt Sillibub
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