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English cookbook, 1750-1780
Page 42
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Cream Ms. Md. Take a pint of Cream boyle it have ready y.e whits of 6 Eggs beaten to Every high froth w.e put into y.e Cream [as?]i it boyls Air it continualy lett it boyle to take of y.e rawness of y.e Eggs put in some orang flower watter & suger to your taist make it y.e day before you use it. To make Ratteefee Creams. X Take a pint of Cream & if you have not apricock kernills boyle in it Either some bitter allmonds blanched to taist it or 2 preaty young Lorill leaves y.n take y.m out & thick in it as you would a Custord with y.e yolks of three Eggs. To Make orang Cream-- Take a 1/4 of a pound of canded orangs cut small & boyle it in a quarter of Cream if y.e orangs-- Dont make it thick Enough put in 2 Eggs. --
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Cream Ms. Md. Take a pint of Cream boyle it have ready y.e whits of 6 Eggs beaten to Every high froth w.e put into y.e Cream [as?]i it boyls Air it continualy lett it boyle to take of y.e rawness of y.e Eggs put in some orang flower watter & suger to your taist make it y.e day before you use it. To make Ratteefee Creams. X Take a pint of Cream & if you have not apricock kernills boyle in it Either some bitter allmonds blanched to taist it or 2 preaty young Lorill leaves y.n take y.m out & thick in it as you would a Custord with y.e yolks of three Eggs. To Make orang Cream-- Take a 1/4 of a pound of canded orangs cut small & boyle it in a quarter of Cream if y.e orangs-- Dont make it thick Enough put in 2 Eggs. --
Szathmary Culinary Manuscripts and Cookbooks
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