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Ann Kenwrick cookbook, 1770
Page 32
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Quarts of a Pounds of double refin'd sugar, and boile them till your sugar is pretty thick, then let it stand to coll and put to them as much thick creame as you think fitt then serve it. Lemon Cream Without Cream Take 4 large lemons pare them thin, lay the peels in water an hour before you use them, in as much water as you have juice, then strain your juice into it, and sweeten it to your tast with double refin'd sugar, then beat the whites of 5 eggs very well, put it in a strain it through a piece of muslin, before you strain it put in a little musk, keep it [illegible] perpetually, it comes to the thicknes of thick cream, take care you don't let it boile, then put it into your glasses, and when cold eat it. Orange creame make the same way, only take yolks of eggs as you did the whites. Chocolate Cream. Boile your cream and grate in as much chocolate as will cover it of a good brown colour, and thicken it as thick as good cream with the yolks of an egg well beaten, then with a mill, mill it up, that the froth may lie an inch above your cream and serve it with the lemmon or orange cream, put it in the glasses. Lemmon Cream. Take a fair large lemmon pare it thin, slice it fine Put it into a Porringer, and squeeze all the juice of the lemon to the rine, let it steep 2 or 3 hours, then take whites of 6 or 7 eggs, the yolks of 3, beat all them well together, then put in your lemmon juice and peels into a porringor and half of water, with about a quarter of a pint of Orange Flowerwater, stew them well together, and strain it through a cotton strainer. Sweet it with fine sugar, put in a little ambergrease and set it on some coles stirring of it continually, and it must scald but not boile, so do till it is as thick as good thick cream put it out, and when cold serve it, take care it be not too thick nor too thin, for when it begins to thicken it will be apt to cruddle. Lemmon Cream. Pare the think yellow rines of 4 lemons, and put it into a
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Quarts of a Pounds of double refin'd sugar, and boile them till your sugar is pretty thick, then let it stand to coll and put to them as much thick creame as you think fitt then serve it. Lemon Cream Without Cream Take 4 large lemons pare them thin, lay the peels in water an hour before you use them, in as much water as you have juice, then strain your juice into it, and sweeten it to your tast with double refin'd sugar, then beat the whites of 5 eggs very well, put it in a strain it through a piece of muslin, before you strain it put in a little musk, keep it [illegible] perpetually, it comes to the thicknes of thick cream, take care you don't let it boile, then put it into your glasses, and when cold eat it. Orange creame make the same way, only take yolks of eggs as you did the whites. Chocolate Cream. Boile your cream and grate in as much chocolate as will cover it of a good brown colour, and thicken it as thick as good cream with the yolks of an egg well beaten, then with a mill, mill it up, that the froth may lie an inch above your cream and serve it with the lemmon or orange cream, put it in the glasses. Lemmon Cream. Take a fair large lemmon pare it thin, slice it fine Put it into a Porringer, and squeeze all the juice of the lemon to the rine, let it steep 2 or 3 hours, then take whites of 6 or 7 eggs, the yolks of 3, beat all them well together, then put in your lemmon juice and peels into a porringor and half of water, with about a quarter of a pint of Orange Flowerwater, stew them well together, and strain it through a cotton strainer. Sweet it with fine sugar, put in a little ambergrease and set it on some coles stirring of it continually, and it must scald but not boile, so do till it is as thick as good thick cream put it out, and when cold serve it, take care it be not too thick nor too thin, for when it begins to thicken it will be apt to cruddle. Lemmon Cream. Pare the think yellow rines of 4 lemons, and put it into a
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