Transcribe
Translate
Ann Kenwrick cookbook, 1770
Page 33
More information
digital collection
archival collection guide
transcription tips
33 A pint of water 2 houres, then beat 8 eggs 2 white, beat them well with a pint of oragne flower water, squeeze the juice of the lemons sweeten it with good fine sugar, then beat it all together, and strain it into a bason, you may tye a little musk if you like it in a piece of muslin, and put the bason, so boile it with perpetuall stirring, till its as thick as cream, serve it. Lemmon Cream. Cut 6 lemmons squeeze out the juice, and put it into a pint of water with some of the peel, let it stand a while, then take the whites of 7 eggs strain it altogether, and put a pound of sugar to it, set it on the fire not to hot, keep it stirring till its as thick as cream, [illegible] but just boile up, and put it in your dish, before its cold, that you intend to serve it to the table in. Lemmon cream. Take a quart of cream, the yolks of 8 eggs well beaten with you cream, whilst it oiles put in your eggs with a spoonfull of grated lemons peel, so stirr it well together, sweeten with fine sugar, put it inot your dish, serve it. Posset Cream. Take 3 oranges or lemmons wring out the juices sweeten with good sugar, then boile a pint of cream, with a little orange flowerwater, set the dish on the ground, that the juice is in, and boile it up high to raise a froth, so let it stand all night, nex day thick it with lemons and orange peel, serve it. Eringoe Cream. Take a pint of good cream, 2 organes and a good deal of Eringoe root cut in round pieces, and boile it with the cream then coat the yolks of 2 eggs with orange flowerwater and sugar , stirr it into the cream, and let them have a little boile, or 2 together, and after they are in, put them into a dish, eat them cold. Snow Cream. Take 3 pints of cream,the whites of 10 eggs ebeat up to a froth with a little orange flower or rosewater, strain it into your cream season it to your tast with fine sugar, and take a birching rod and whipe it up, and as it rise take it of and put it into a cullonder, and when you have enough snow, take the cream that is left, set it on the fire with whole mace, a stick of cinamon,let it boile till its thick, then take out the spice, and put the
Saving...
prev
next
33 A pint of water 2 houres, then beat 8 eggs 2 white, beat them well with a pint of oragne flower water, squeeze the juice of the lemons sweeten it with good fine sugar, then beat it all together, and strain it into a bason, you may tye a little musk if you like it in a piece of muslin, and put the bason, so boile it with perpetuall stirring, till its as thick as cream, serve it. Lemmon Cream. Cut 6 lemmons squeeze out the juice, and put it into a pint of water with some of the peel, let it stand a while, then take the whites of 7 eggs strain it altogether, and put a pound of sugar to it, set it on the fire not to hot, keep it stirring till its as thick as cream, [illegible] but just boile up, and put it in your dish, before its cold, that you intend to serve it to the table in. Lemmon cream. Take a quart of cream, the yolks of 8 eggs well beaten with you cream, whilst it oiles put in your eggs with a spoonfull of grated lemons peel, so stirr it well together, sweeten with fine sugar, put it inot your dish, serve it. Posset Cream. Take 3 oranges or lemmons wring out the juices sweeten with good sugar, then boile a pint of cream, with a little orange flowerwater, set the dish on the ground, that the juice is in, and boile it up high to raise a froth, so let it stand all night, nex day thick it with lemons and orange peel, serve it. Eringoe Cream. Take a pint of good cream, 2 organes and a good deal of Eringoe root cut in round pieces, and boile it with the cream then coat the yolks of 2 eggs with orange flowerwater and sugar , stirr it into the cream, and let them have a little boile, or 2 together, and after they are in, put them into a dish, eat them cold. Snow Cream. Take 3 pints of cream,the whites of 10 eggs ebeat up to a froth with a little orange flower or rosewater, strain it into your cream season it to your tast with fine sugar, and take a birching rod and whipe it up, and as it rise take it of and put it into a cullonder, and when you have enough snow, take the cream that is left, set it on the fire with whole mace, a stick of cinamon,let it boile till its thick, then take out the spice, and put the
Szathmary Culinary Manuscripts and Cookbooks
sidebar
