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English cookbook, 1700
Page 42
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fire for the fatt to drain from 'em and so serve 'em up To make a tassie. Take a quart of cream and 8 yolds of eggs and 4 whits, beat them well togeather, then put shinger and nutmeg to your tast and thicken it with bread crums so fry it in butter stirring it about till it grows stif, then put it all to one side of your pan and put a little butter under it to moisen the bottom of yur pan, then spread it all over the pan and fry it crisp of that side, then turn it and when its
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fire for the fatt to drain from 'em and so serve 'em up To make a tassie. Take a quart of cream and 8 yolds of eggs and 4 whits, beat them well togeather, then put shinger and nutmeg to your tast and thicken it with bread crums so fry it in butter stirring it about till it grows stif, then put it all to one side of your pan and put a little butter under it to moisen the bottom of yur pan, then spread it all over the pan and fry it crisp of that side, then turn it and when its
Szathmary Culinary Manuscripts and Cookbooks
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