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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 110
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of fresh Ground Coffee; let it heat gently & then boil 5 or 6 Minutes; take it off & velvet it by stripping 2 or 3 Fowl Gizzards & washing & cutting to Pieces the Skins & stewing it first in a little of the Cream & then in the Whole; when it is compleated set it to cool & serve it up either cooled in this Way or Iced by means of a Mould - To make burnt Cream. or Custard Mrs. M - Take a Quart of good Cream, boil it with a Stick of Cinnamon; let it stand till almost cold; beat the Yolks of ten Eggs with 12 Almonds well pounded & 2 oz: of Loaf Sugar
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of fresh Ground Coffee; let it heat gently & then boil 5 or 6 Minutes; take it off & velvet it by stripping 2 or 3 Fowl Gizzards & washing & cutting to Pieces the Skins & stewing it first in a little of the Cream & then in the Whole; when it is compleated set it to cool & serve it up either cooled in this Way or Iced by means of a Mould - To make burnt Cream. or Custard Mrs. M - Take a Quart of good Cream, boil it with a Stick of Cinnamon; let it stand till almost cold; beat the Yolks of ten Eggs with 12 Almonds well pounded & 2 oz: of Loaf Sugar
Szathmary Culinary Manuscripts and Cookbooks
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