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English cookbook, 1600s
Page 5
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Take a chopin of sweet cream and the whites of two eggs and as much suggar as will sweeten it and some beaten cannall and two spoonfuls of sack and beat all these together untill it come up froathing then take off that froath and put it into your dish, and beat it again and always when it froaths take off the froath and doe this way untill you have your dish fill of froath and heaped above it as high as you can, and your dish be glasse and when you have occasion you may set it to the table. To make sack creame. Take a mutchkine and a half of sweet cream and put it into a glass bottle with as much suggar as will sweten
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Take a chopin of sweet cream and the whites of two eggs and as much suggar as will sweeten it and some beaten cannall and two spoonfuls of sack and beat all these together untill it come up froathing then take off that froath and put it into your dish, and beat it again and always when it froaths take off the froath and doe this way untill you have your dish fill of froath and heaped above it as high as you can, and your dish be glasse and when you have occasion you may set it to the table. To make sack creame. Take a mutchkine and a half of sweet cream and put it into a glass bottle with as much suggar as will sweten
Szathmary Culinary Manuscripts and Cookbooks
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