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English cookbook, 1600s
Page 51
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pynt of sweet milk about it and let it boyl upon the fier [soaikingly?] and let it boyl untill it be thick then eak it up again with a nother pynt of milk and let it boyl again untill it grow thick again and as smouth as that you cannot discern on grain from a nother then take eight eggs and beat them very weel and add to a quarter of a pound of suggar and two drop of cannall and on nut meg and a gil of sack and put all these together and beat them untill it come to a consistance and forget not to put in a good piece of fresh butter and put it into your dish and straw beaten cannall and suggar upon the top and put puff paste or rold paste about the lips.
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pynt of sweet milk about it and let it boyl upon the fier [soaikingly?] and let it boyl untill it be thick then eak it up again with a nother pynt of milk and let it boyl again untill it grow thick again and as smouth as that you cannot discern on grain from a nother then take eight eggs and beat them very weel and add to a quarter of a pound of suggar and two drop of cannall and on nut meg and a gil of sack and put all these together and beat them untill it come to a consistance and forget not to put in a good piece of fresh butter and put it into your dish and straw beaten cannall and suggar upon the top and put puff paste or rold paste about the lips.
Szathmary Culinary Manuscripts and Cookbooks
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