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 141

(141)
To make a Trifle
Take thick Cream & boil it with a blade of mace
2 or 3 cloves a little Lemon pill & when it boiles
put in a spoonfull of yearning & let it stand to Curn
it must be pretty hot when you put in your yearning
or els it will not Curn to be thick. you must sweeten
it in the pan before you take it of the fire & before
your yearning be in.
To make Custards
Take a quart of Cream set it on the fire. & put
to it a little Cinamon & halfe a nutmeg. let it boile
then have ready
bet the yolks of 8 Eggs well bett with 2 or
3 spoonfulls of rose water. or one
spoonfull of oring flower water. strain your Eggs &
put to them 4 [lb?] of fine sugar. then take your Cream
of the fire & mix 3 or 4 spoonfulls of it with your
Eggs & stir it well then put them to all the Cream
into the pan & stir them well & set them on to the
fire againe to thicken. but keepe stiring all the time
it is on the fire. & doe not let it stand on long
least it Crudle then have ready blancht & shred
a few Almonds & put them in [iust?] before you take
them into your Cups.

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(141) To make a Trifle Take thick Cream & boil it with a blade of mace 2 or 3 cloves a little Lemon pill & when it boiles put in a spoonfull of yearning & let it stand to Curn it must be pretty hot when you put in your yearning or els it will not Curn to be thick. you must sweeten it in the pan before you take it of the fire & before your yearning be in. To make Custards Take a quart of Cream set it on the fire. & put to it a little Cinamon & halfe a nutmeg. let it boile then have ready bet the yolks of 8 Eggs well bett with 2 or 3 spoonfulls of rose water. or one spoonfull of oring flower water. strain your Eggs & put to them 4 [lb?] of fine sugar. then take your Cream of the fire & mix 3 or 4 spoonfulls of it with your Eggs & stir it well then put them to all the Cream into the pan & stir them well & set them on to the fire againe to thicken. but keepe stiring all the time it is on the fire. & doe not let it stand on long least it Crudle then have ready blancht & shred a few Almonds & put them in [iust?] before you take them into your Cups.