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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 11
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To make Snow Cream. Take a quart of very thick cream and season it with Rose water and sugar and put it into a little payl and the whites of 3 or 4 eggs beaten and so with a handful of twiggs beat it til it froths you must hold the payl on one side that the cream may lye all together and as this froth rise take it off with a spoon and so lay it allover your dish and heap it up till your dish be full. To make Lemon Pu'dding. Take a pint of cream 4 eggs half the white and the rind of a lemon grated some nutmeg and White sugar with a little of the juice mixed all together put some paste round your dish and send it to bake. To make a good Rice Pu'dding.
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To make Snow Cream. Take a quart of very thick cream and season it with Rose water and sugar and put it into a little payl and the whites of 3 or 4 eggs beaten and so with a handful of twiggs beat it til it froths you must hold the payl on one side that the cream may lye all together and as this froth rise take it off with a spoon and so lay it allover your dish and heap it up till your dish be full. To make Lemon Pu'dding. Take a pint of cream 4 eggs half the white and the rind of a lemon grated some nutmeg and White sugar with a little of the juice mixed all together put some paste round your dish and send it to bake. To make a good Rice Pu'dding.
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