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English cookbook, 1600s
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Rewls of pastry and preserves, wax work and Limning and fruits Artificial. For making of milks. To make an eating syllabub. Take two mutchkines of sour cream and as much sweet cream and mix them all together in your syllabub dish and if you have a mind to sweeten it you may sweeten it with beaten cannall and suggar and rose water and a mutchkine of white wine, then add to it a litle yearning and let it yearn hard and let it stand a considerable tyme after it is yearned and break it not before it comes to the table and strew Cannall and searched suggar upon the top of it
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Rewls of pastry and preserves, wax work and Limning and fruits Artificial. For making of milks. To make an eating syllabub. Take two mutchkines of sour cream and as much sweet cream and mix them all together in your syllabub dish and if you have a mind to sweeten it you may sweeten it with beaten cannall and suggar and rose water and a mutchkine of white wine, then add to it a litle yearning and let it yearn hard and let it stand a considerable tyme after it is yearned and break it not before it comes to the table and strew Cannall and searched suggar upon the top of it
Szathmary Culinary Manuscripts and Cookbooks
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