• Transcribe
  • Translate

English cookbook, 1700

Page 52a

More information
  • digital collection
  • archival collection guide
  • transcription tips
 
Saving...
To make Lemon Cream Take a poringer of rain water then put to it the whites of three eggs & the yolks of 2 being strain'd & not beaten a bove two or three times, then slice a Lemon rind & add & put to it, sweeten it wth suger to your tast, sett it upon a jentle fire constantly stiring it till it be thick, when it's cold serve it up
 
Szathmary Culinary Manuscripts and Cookbooks