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English cookbook, 1700
Page 57
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well togeather & put it into good paist, filling e'm just when you put e'm into the oven, to make Custards Take a pt of new-milk & 3 pints of cream boyle it wth some sinoman & let it stand till it's cold again, the put to it the yolks of fourteen eggs keeping out five whites, then put in nutmeg & suger to your tast, let your crust harden in the oven, then fill e'm, & let e'm bake half an houre
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well togeather & put it into good paist, filling e'm just when you put e'm into the oven, to make Custards Take a pt of new-milk & 3 pints of cream boyle it wth some sinoman & let it stand till it's cold again, the put to it the yolks of fourteen eggs keeping out five whites, then put in nutmeg & suger to your tast, let your crust harden in the oven, then fill e'm, & let e'm bake half an houre
Szathmary Culinary Manuscripts and Cookbooks
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