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English cookbook, 1600s
Page 19
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Then take it off the fier and take the yolks of six eggs and boal ym and put it amongst your milk & barly and warm it over the fier stiring it continually but let it not boyl then put into it as much suggar as will sweeten it unto your own taste and put in into your dish and after this maner you may make ryce milk only boyl your ryce in milk instead of water. To make lemond cream Pair a lemond but not too dep and boyl it in a chopen of sweet cream and if you think that your milk does not taste strong enough with that on lemond you may boyl in it another then take it off the fier and let it stand untill it be about luke warme then put into it four or five
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Then take it off the fier and take the yolks of six eggs and boal ym and put it amongst your milk & barly and warm it over the fier stiring it continually but let it not boyl then put into it as much suggar as will sweeten it unto your own taste and put in into your dish and after this maner you may make ryce milk only boyl your ryce in milk instead of water. To make lemond cream Pair a lemond but not too dep and boyl it in a chopen of sweet cream and if you think that your milk does not taste strong enough with that on lemond you may boyl in it another then take it off the fier and let it stand untill it be about luke warme then put into it four or five
Szathmary Culinary Manuscripts and Cookbooks
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