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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 107
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a Bit of Cinnamon, a little orange Flower or Rose Water, a few bitter Almonds; sweeten to y.r Taste; put it over a slow Fire, keep stirring it the same Way; take care it don't boil; when it thickens pour it in your Cups. To make a Lemon Salid. Take a large Lemon; grate the Peel & put the Juice to it in a China Dish; then take a Pint of thick Cream, boil it & sweeten it to your Taste; set the Dish on the Ground & pour the Cream boiling hot thro' a Clothe, & let it Stand all Night; the next Day you may Stick it with candied Lemon or Orange Peel.
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a Bit of Cinnamon, a little orange Flower or Rose Water, a few bitter Almonds; sweeten to y.r Taste; put it over a slow Fire, keep stirring it the same Way; take care it don't boil; when it thickens pour it in your Cups. To make a Lemon Salid. Take a large Lemon; grate the Peel & put the Juice to it in a China Dish; then take a Pint of thick Cream, boil it & sweeten it to your Taste; set the Dish on the Ground & pour the Cream boiling hot thro' a Clothe, & let it Stand all Night; the next Day you may Stick it with candied Lemon or Orange Peel.
Szathmary Culinary Manuscripts and Cookbooks
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