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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 106
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Lady Granville's Custard. Take a Quart of Cream & boil it well with some Mace, Cinnamon & a Laurel Leaf in it, then put it by till cold, & add fine Sugar to your Taste; then beat the Yolks of 15 Eggs very well & mix them with your Cream; strain it & fill your Cups very full; the oven must be as hot as for Tarts; turn them often in the oven. 20 Minutes will bake them - they are very good boil'd instead of baked - Boil'd Custards. Take a Pint of Cream, the yolks of 7 Eggs, mix it well together; take a Bit of Lemon Peel
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Lady Granville's Custard. Take a Quart of Cream & boil it well with some Mace, Cinnamon & a Laurel Leaf in it, then put it by till cold, & add fine Sugar to your Taste; then beat the Yolks of 15 Eggs very well & mix them with your Cream; strain it & fill your Cups very full; the oven must be as hot as for Tarts; turn them often in the oven. 20 Minutes will bake them - they are very good boil'd instead of baked - Boil'd Custards. Take a Pint of Cream, the yolks of 7 Eggs, mix it well together; take a Bit of Lemon Peel
Szathmary Culinary Manuscripts and Cookbooks
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