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English cookbook, 1600s
Page 15
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To make nutmeg cream. Take a mutchkine of sweet milk or rather sweet cream and boyl it on the halfe then cut three nutmegs into four quarters and boyl them amongst your milk and after it is boyled in the on halfe take it off and take out the nutmegs and let it stand till it be cold for yearning and yearn it and when it is hard enough yearned breake it not but, straw some searched suggar and beaten nutmeg upon the top of it, and if you please you may sweten your cream with suggar before your yearn it and you may leave out the yearning altogether and put in thre yolks of eggs weel beaten. To make very good yearned milk
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To make nutmeg cream. Take a mutchkine of sweet milk or rather sweet cream and boyl it on the halfe then cut three nutmegs into four quarters and boyl them amongst your milk and after it is boyled in the on halfe take it off and take out the nutmegs and let it stand till it be cold for yearning and yearn it and when it is hard enough yearned breake it not but, straw some searched suggar and beaten nutmeg upon the top of it, and if you please you may sweten your cream with suggar before your yearn it and you may leave out the yearning altogether and put in thre yolks of eggs weel beaten. To make very good yearned milk
Szathmary Culinary Manuscripts and Cookbooks
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