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English cookbook, 1700
Page 49a
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To make a Quaking puding Take a pt & half of cream boyle it a little & stir it till it's allmost cold, put in eight yolks & two whits of eggs shuger & Rose water or sack, tye it up very close with [rose?] in a cloth & keep it with constant boyling To make steple Cream Take half a pound of harts-horn make it into a stif jelly blanch half a pound of Almonds beat e'm very fine with rose water & put e'm to a pt of Cream, beat e'm well togeather & strain the Almonds from the Cream, put the cream & jelly togeather &
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To make a Quaking puding Take a pt & half of cream boyle it a little & stir it till it's allmost cold, put in eight yolks & two whits of eggs shuger & Rose water or sack, tye it up very close with [rose?] in a cloth & keep it with constant boyling To make steple Cream Take half a pound of harts-horn make it into a stif jelly blanch half a pound of Almonds beat e'm very fine with rose water & put e'm to a pt of Cream, beat e'm well togeather & strain the Almonds from the Cream, put the cream & jelly togeather &
Szathmary Culinary Manuscripts and Cookbooks
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