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Edward Kidder cookbook, ca. 1700
Page 63
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Wisk these up together & having in yor. glasses rhennish wine & sugar & clarret & sugar lay on ye. froth wth. a spoon heapt up as leight as you can Sack posset Take 14 eggs leave out half ye. whits beat ym. wth. a quarter of a pd. of fine sugar oringoe roots slicd very thin wth. a quarter of a pt. of sack mix it well together set it on ye. fier keep it stirring all one way wn. tis scalding hott let another whilst you stirr it pour into it a qt. of cream boyling hott wth. a grated nutmeg boyld int yn. take if off ye. fier clap a hott pye plate on it & let it stand a quarter of an hour Chocolate Cream Take a pt. of cream wth. a spoonfull of scrapt chocolate boyle ym. well together
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Wisk these up together & having in yor. glasses rhennish wine & sugar & clarret & sugar lay on ye. froth wth. a spoon heapt up as leight as you can Sack posset Take 14 eggs leave out half ye. whits beat ym. wth. a quarter of a pd. of fine sugar oringoe roots slicd very thin wth. a quarter of a pt. of sack mix it well together set it on ye. fier keep it stirring all one way wn. tis scalding hott let another whilst you stirr it pour into it a qt. of cream boyling hott wth. a grated nutmeg boyld int yn. take if off ye. fier clap a hott pye plate on it & let it stand a quarter of an hour Chocolate Cream Take a pt. of cream wth. a spoonfull of scrapt chocolate boyle ym. well together
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