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English cookbook, 1600s
Page 62
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And put it into your cups and straw cannall and suggar upon the top of it and give it not too hot an oven for discolouring it and eat it with sack and suggar. To make a [flame?] custard Take a mutchkine of sweet milk and eight eggs weel beaten and some suggar and as much cannall as will give it a realish and mix these altogether and beat them untill that it come to a right consistance and put it into your cups and straw cannall and suggar upon the top of it To make a ryce custard
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And put it into your cups and straw cannall and suggar upon the top of it and give it not too hot an oven for discolouring it and eat it with sack and suggar. To make a [flame?] custard Take a mutchkine of sweet milk and eight eggs weel beaten and some suggar and as much cannall as will give it a realish and mix these altogether and beat them untill that it come to a right consistance and put it into your cups and straw cannall and suggar upon the top of it To make a ryce custard
Szathmary Culinary Manuscripts and Cookbooks
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