Transcribe
Translate
Miss Caldwell's book, 1757-1790
Page 80
More information
digital collection
archival collection guide
transcription tips
(80) then pour the Cream boiling Hot on the Sack holding the Cream very high, Stir it no longer than the Cream is pouring in then Cover it over with a dish and let it stand to settle. Strew Sugar over it & send it up Hot. Orange cream Grate the Peels of three Oranges into a pint of fair Water and Squeese the Juice of six seville Oranges into it, then beat up the Yolks of Six Eggs With half a pound of fine Sugar Mix all Well together in a Skillet. Set it Over a slow fire, & keep it Stirring till it thickens Lemon Cream Is made the same way as Before..
Saving...
prev
next
(80) then pour the Cream boiling Hot on the Sack holding the Cream very high, Stir it no longer than the Cream is pouring in then Cover it over with a dish and let it stand to settle. Strew Sugar over it & send it up Hot. Orange cream Grate the Peels of three Oranges into a pint of fair Water and Squeese the Juice of six seville Oranges into it, then beat up the Yolks of Six Eggs With half a pound of fine Sugar Mix all Well together in a Skillet. Set it Over a slow fire, & keep it Stirring till it thickens Lemon Cream Is made the same way as Before..
Szathmary Culinary Manuscripts and Cookbooks
sidebar