Esteemed Readers,
today I’m posting the last set of Royal recipes. May is in full swing. Ballets & other entertainments are calling! So, let’s enjoy something light & sweet to farewell the 17th century cuisine. 🙂
Sweet Cream
Take three pints of very fresh milk, boil it. When it rises up, remove the skin, take if off the heat and leave it for a minute. You will need all the cream (skin) which will rise up and you will put it into a plate. Reput your pan on the heat and do the same action until your plate will be full of the Cream. Then you need to add some fragrant waters & do not forget to powder it well with sugar before serving.
Apples in Sugar
Take some apples, cut them in two, remove the heart and imperfection on the surface, put them in a plate half-filled with water, cinnamon, butter & some sugar. Cook as you wish on a cover or in a cake dish. When it is ready, serve with sugar. You might prefer to cook other season fruits the same manner.
Dried Plums
Take some plums of best sort you could find, wash & clean them well. Then cook them as you wish in a pot: as soon as they are half-ready add some sugar. When the liquid will be alike syrup, take it off the heat. If you do not want to add sugar while cooking, you might do it afterwards by pouring dried plums with sugar syrup.
Bon Appétit! 🙂 🙂 🙂
Vive le Roy!
Maria KethuProfumo
PS. The original recipes you may find in books of Esteemed le Sieur Massailot, le Sieur La Varenne & La Pastissier François book (ed. 1643).
eternamenta 
Che delizie…… sempre più buone ed invitanti sono le cose di cui racconti
Si! Buon appetito! A tutti sono facilissimi da fare!
SLURP !!!!!!
🙂
Sounds delicious. Thanks, Marie.
All for you, my dear John! And they are very simple to be made! 🙂
😀
The recipe for the sweet cream is very interesting, Maria. Did they serve it with fruit?
No, they usually served it as a separate dish! Thanks, dear Robbie.
le mele sono gustose, ogni tanto in inverno le preparo.
Davvero! Grazie per il commento, cara Fulvialuna!