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English cookbook, 1700
Page 95a
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95 Burnt Cream Boil a pint of cream with sugar a little lemon peel shred fine, beat the yolks of 6 eggs, the whites of four seperately, when the Cream is cold put in your eggs with a spoonful of Orange flower water and one of fine flour, set it over the fire, keep stirring it till it is thick, and then put it into a dish. when cold, sift a Quarter of a pound of Sugar all over it, and brown it with a hot salamander till it looks like a glass plate put over your cream To make a short Crust Put 6 ounces of Butter to eight of flour, and mix it up with a little water as possible so as to have it a stiffish paste, beat it well and roll it thin. this is the best crust for all tarts that are to be eaten cold, and for preserved fruit, baked in a moderate oven Lemon Puffs Having beaten and sifted a pound of double refined Sugar, put it into a bowl with the juice of two Lemons, beat them well together, then having beaten the white of an egg to a very high froth put it into the bowl and beat it half an hour. put in three eggs and two rinds of lemons grated mix it well up, dust some sugar on your paper drop on the puffs in small drops, and bake them in a moderately heated oven
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95 Burnt Cream Boil a pint of cream with sugar a little lemon peel shred fine, beat the yolks of 6 eggs, the whites of four seperately, when the Cream is cold put in your eggs with a spoonful of Orange flower water and one of fine flour, set it over the fire, keep stirring it till it is thick, and then put it into a dish. when cold, sift a Quarter of a pound of Sugar all over it, and brown it with a hot salamander till it looks like a glass plate put over your cream To make a short Crust Put 6 ounces of Butter to eight of flour, and mix it up with a little water as possible so as to have it a stiffish paste, beat it well and roll it thin. this is the best crust for all tarts that are to be eaten cold, and for preserved fruit, baked in a moderate oven Lemon Puffs Having beaten and sifted a pound of double refined Sugar, put it into a bowl with the juice of two Lemons, beat them well together, then having beaten the white of an egg to a very high froth put it into the bowl and beat it half an hour. put in three eggs and two rinds of lemons grated mix it well up, dust some sugar on your paper drop on the puffs in small drops, and bake them in a moderately heated oven
Szathmary Culinary Manuscripts and Cookbooks
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