DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 129

(129)
To make Lemon Cream
Take the Juice of 6 Lemons & as much double
refined sugar as will sweeten it. & one pint of water
& give them a good heat then take the white of
6 Eggs well bett & put altogether & give them a
good heat then strain them & set them on a slow
fire. when they are thick enough put them into
what pots you please.
To make a fine Barbadoes puddin
Take one quart of new milk & one nutmeg cut
in 4 peices & tied in a Cloath & beat 12 Eggs leave
out 6 of the whites then put to your Egg 12 spoonfulls
of milk & strain them into your pan into your milk
when it is boiled. set them on the fire & keepe it
stiring untill it come to stif Curd. it will be like
Curds & [whey?]. then take it of the fire & strain it very
hard till you git all the whey from it which is not to be
used. take the Curd & beat it in a marble morter with
a little oring flower water & double refined sugar. &
beat it very fine & put it into a basin. smooth it downe
very close. & the next day turne it into a Chinay dish
& stick the top with greene Citteran. froth some Cream
& lay about it.

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(129) To make Lemon Cream Take the Juice of 6 Lemons & as much double refined sugar as will sweeten it. & one pint of water & give them a good heat then take the white of 6 Eggs well bett & put altogether & give them a good heat then strain them & set them on a slow fire. when they are thick enough put them into what pots you please. To make a fine Barbadoes puddin Take one quart of new milk & one nutmeg cut in 4 peices & tied in a Cloath & beat 12 Eggs leave out 6 of the whites then put to your Egg 12 spoonfulls of milk & strain them into your pan into your milk when it is boiled. set them on the fire & keepe it stiring untill it come to stif Curd. it will be like Curds & [whey?]. then take it of the fire & strain it very hard till you git all the whey from it which is not to be used. take the Curd & beat it in a marble morter with a little oring flower water & double refined sugar. & beat it very fine & put it into a basin. smooth it downe very close. & the next day turne it into a Chinay dish & stick the top with greene Citteran. froth some Cream & lay about it.