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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 99
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Orange Crumpits. Take a Quart of Cream; put a Pint of new Milk & some Luke Warm Runnet & when it comes stir it gently, put it in a strainer & tye it up to run all night; then take the Rind of six Oranges; boil them in three Waters as for preserving; pound them well in a Mortar & mix them well with the Curd; sugar to y.r Taste; put to it 10 Eggs well beat with a grated Nutmeg; Strain in the Juice of a Lemon, or half if very large; butter y.r Tart Pans & fill them an Inch thick; The Oven must not be too hot; a little will bake them; the Sauce is Sack & Sugar made hot, drop candied Orange or Citron all over them; if you have any left you may warm them again; if y/e Pans are small, half of the Quantity will fill eighteen.
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Orange Crumpits. Take a Quart of Cream; put a Pint of new Milk & some Luke Warm Runnet & when it comes stir it gently, put it in a strainer & tye it up to run all night; then take the Rind of six Oranges; boil them in three Waters as for preserving; pound them well in a Mortar & mix them well with the Curd; sugar to y.r Taste; put to it 10 Eggs well beat with a grated Nutmeg; Strain in the Juice of a Lemon, or half if very large; butter y.r Tart Pans & fill them an Inch thick; The Oven must not be too hot; a little will bake them; the Sauce is Sack & Sugar made hot, drop candied Orange or Citron all over them; if you have any left you may warm them again; if y/e Pans are small, half of the Quantity will fill eighteen.
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