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Anne Bayne booke [of recipes] circa 1700
Page 134
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(134) To make barley Cream Take a little pearle barley & Cree it very well then put to it some new milk & let it Cree in that then take a quart of Cream & boile it with a blade of mace & some nutmeg. then take it out of the milk hot & put it to your Cream. & boile it very well & sweeten it to yur taist & put in a little rose water. To make bisket Cream Take a quart of Cream & boil it with a little Cinamon & a little mace. then beat the yolks of 6 Eggs & strain them & stir them very well in your Cream. then grate your bisket & thicken it with that. & let it heat very well then keepe it stiring untill it be almost cold so dish it up
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(134) To make barley Cream Take a little pearle barley & Cree it very well then put to it some new milk & let it Cree in that then take a quart of Cream & boile it with a blade of mace & some nutmeg. then take it out of the milk hot & put it to your Cream. & boile it very well & sweeten it to yur taist & put in a little rose water. To make bisket Cream Take a quart of Cream & boil it with a little Cinamon & a little mace. then beat the yolks of 6 Eggs & strain them & stir them very well in your Cream. then grate your bisket & thicken it with that. & let it heat very well then keepe it stiring untill it be almost cold so dish it up
Szathmary Culinary Manuscripts and Cookbooks
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