Recipe Manuscript

Spanish Creame

Name: Spanish Creame
Prep time: PTPT10M
Cook time: PTPT0M
Yield: 4
Cuisine: European
Ingredients: 500 ml clotted cream (or substitute: 500 ml double cream, minimum 48% fat); 1–2 tablespoons caster sugar (optional); 2–3 teaspoons apricot syrup (optional, or substitute with other fruit syrup); Few drops orange flower water (optional)

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Beginner Dessert

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Spanish Creame

"Tak thick clouted Creame of Churnie it in a Glass Churn untill it grow thick towards butterr then lay it up high in a dish without suger if you please you may sweeten it with suger or syrope of Apricoks you may beate it with a spoone & not churne it an beat it to ways it eats well with oring flower water."

Note on the Original Text

The recipe is written in the conversational, somewhat improvisational English of the early 18th century. Spelling was fluid—‘orings’ for ‘orange’, ‘suger’ for ‘sugar’, and so on. Quantities are imprecise; cooks were expected to know by feel and at sight. Punctuation is minimal, and directions flow together, reflecting a time when written recipes were more reminder than instruction, aimed at the experienced household cook.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This delightfully rich dessert comes from an English manuscript dating to around 1700, a period when creams and syllabubs reigned supreme at fashionable tables. Spanish Creame is one of countless elaborately prepared 'creams' popular amongst the European elite, reflecting the luxury of dairy, exotic sugars, and imported flower waters. The recipe's mention of 'churning' in a glass churn suggests a genteel, almost performative way of thickening cream, just until it threatened to break into butter, which was regarded as a mark of culinary finesse.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, the cream would have been 'churned' in a small glass churn, or possibly beaten briskly with a wooden spoon or whisk in a bowl. Glass churns were dainty, decorative versions of the larger butter churns and allowed cooks—and sometimes guests—to observe the transformation of the cream. Dishes for serving would be wide and shallow, often elegant enough for the table, with pewter or ceramic spoons for serving.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 pint (2 cups) clotted cream (or substitute: 1 pint (2 cups) double cream, minimum 48% fat)
1–2 tablespoons caster sugar (optional)
2–3 teaspoons apricot syrup (optional, or substitute with other fruit syrup)
Few drops orange flower water (optional)

Instructions

Begin with about 1 pint (2 cups) of thick clotted cream (or substitute with high-fat double cream if clotted is unavailable).
Place the cream in a large mixing bowl.
Using a hand-held mixer or whisk, beat the cream until it thickens further, just before it separates into butter grains—about 3–7 minutes depending on your method and cream temperature.
Traditionally, this was done in a glass churn, but a bowl and whisk replicate the process.
Once the cream is luxuriously thick, carefully mound it high on a shallow serving dish.
You may leave it unsweetened, or fold in sugar (about 1–2 tablespoons, to taste), or add a few teaspoons of apricot syrup for sweetness and perfume.
For a floral touch, sprinkle with a few drops of orange flower water before serving.
Serve chilled, with fresh fruits or small cakes for dipping, if desired.

Estimated Calories

400 per serving

Cooking Estimates

It takes about 5 minutes to beat the cream, with minimal prep needed. Each serving has about 400 calories if divided into 4 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.