From: AMERICAN COOKERY, OR THE ART OF DRESSING VIANDS, FISH, POULTRY, AND VEGETABLES, AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES,AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE. ADAPTED TO THE COUNTRY, AND ALL GRADES OF LIFE. BY AMELIA SIMMONS, AN AMERICAN ORPHAN. 1798 (http://digital.lib.msu.edu/projects/cookbooks/books/americancookery/amer.html)
For a raspberry cream, "Take a quart of thick sweet cream and boil it two or three wallops..."
Just how boiled do you suppose that is?
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