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Anne Bayne booke [of recipes] circa 1700
Page 128
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(128) To make Chocolett Creame Take a pint of Creame set it on the fire. then take a Cake of Chocolett. rather grate it then breake it & set it on the fire. & let it boile then breake the yolks of 2 Eggs & put them in & sweeten it to your taist. then set it on the fire & give it a good heat then take a Chocolett miln. & miln it very well & power it into your pots. To make [Leech?]. Take a quart of new milk & 1 [lb?] of [Izeing?] glasse if you would have it very stif put it into your pan with a little Rosemary & mace. let it boile well till it will Jelly. then put in a pint of Creame with 2 or 3 spoonfulls of Rosewater. & let it boile well & sweeten it to your taist with double refined sugar so strain it into Cups or basins. if you would have some of it rid you must Colour it. with rid. if you please you may power some of it on plates. & so cut it in long peices & lay it on Chinay plates.
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(128) To make Chocolett Creame Take a pint of Creame set it on the fire. then take a Cake of Chocolett. rather grate it then breake it & set it on the fire. & let it boile then breake the yolks of 2 Eggs & put them in & sweeten it to your taist. then set it on the fire & give it a good heat then take a Chocolett miln. & miln it very well & power it into your pots. To make [Leech?]. Take a quart of new milk & 1 [lb?] of [Izeing?] glasse if you would have it very stif put it into your pan with a little Rosemary & mace. let it boile well till it will Jelly. then put in a pint of Creame with 2 or 3 spoonfulls of Rosewater. & let it boile well & sweeten it to your taist with double refined sugar so strain it into Cups or basins. if you would have some of it rid you must Colour it. with rid. if you please you may power some of it on plates. & so cut it in long peices & lay it on Chinay plates.
Szathmary Culinary Manuscripts and Cookbooks
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