[creams]

To make a fine Cream. 
Take a pint of  cream,  sweeten it to your pallate, grate a little  nutmeg,  put in a spoonful of  orange flower water,  and  rose water,  and two spoonfuls of  wine;  beat up four  eggs  and two  whites,  stir it all together one way over the fire till it is thick, have cups ready and pour it in. 
 
 
Lemon Cream. 
Take the  juice of four large lemons,  half a pint of  water,  a pound of  double refined sugar  beaten fine, the  whites of seven eggs  and the  yolk  of one beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the  peel of one lemon,  when it is very hot, but not to boil; take out the  lemon peal  and pour it into china dishes. 
 
 
 
Raspberry Cream. 
Take a quart of thick  sweet cream  and boil it two or three wallops, then take it off the fire and strain some  juices of raspberries  into it to your taste, stir it a good while before you put your  juice  in, that it may be almost cold, when you put it to it, and afterwards stir it one way for almost a quarter of an hour; then sweeten it to your taste and when it is cold you may send it up. 
 
 
Whipt Cream. 
Take a quart of  cream  and the  whites of 8 eggs  beaten with half a pint of  wine;  mix it together and sweeten it to your taste with  double refined sugar,  you may perfume it (if you please) with  musk  or  Amber gum  tied in a rag and steeped a little in the  cream,  whip it up with a  whisk  and a bit of a  lemon peel  tyed in the middle of the  whisk,  take off the froth with a spoon, and put into glasses. 

American Cookery
Amelia Simmons
1798



Northampton
Massachusetts