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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 109
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Muslin; put it on the Fire stirring it till it is as thick as good Cream; then take it off the Fire & put it in y.r Glasses - Almond Cream - Take 1/2 lb of Almonds blanch'd & beat very fine with Rose or Orange Flour Water; take a Pint of Cream boil'd with a little Mace in it; put in the whites of six Eggs beat very thin; stir them in & let all simmer a while; but not boil; sweeten to your Taste - Coffee Cream - Put a Quart of rich Cream into a Stew Pan; put to it a Piece of Sugar & an Ounce
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Muslin; put it on the Fire stirring it till it is as thick as good Cream; then take it off the Fire & put it in y.r Glasses - Almond Cream - Take 1/2 lb of Almonds blanch'd & beat very fine with Rose or Orange Flour Water; take a Pint of Cream boil'd with a little Mace in it; put in the whites of six Eggs beat very thin; stir them in & let all simmer a while; but not boil; sweeten to your Taste - Coffee Cream - Put a Quart of rich Cream into a Stew Pan; put to it a Piece of Sugar & an Ounce
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