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Anne Bayne booke [of recipes] circa 1700
Page 87
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(97) To make a sack possit Take 3 pints of Creame boile it with a blade of mace & a nutmeg & a peice of Cinamon. then take it of the fire & put to it 16 yolks of Eggs & as of the whites well bet & strained thru a haire seive. then put into your basin 3 gills of sack & better then a quarter of a pound of fine sugar. set it upon a charcoale fire. & let it be very hot. then power in your Eggs & Cream pretty high so let it stand by the fire till you use it
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(97) To make a sack possit Take 3 pints of Creame boile it with a blade of mace & a nutmeg & a peice of Cinamon. then take it of the fire & put to it 16 yolks of Eggs & as of the whites well bet & strained thru a haire seive. then put into your basin 3 gills of sack & better then a quarter of a pound of fine sugar. set it upon a charcoale fire. & let it be very hot. then power in your Eggs & Cream pretty high so let it stand by the fire till you use it
Szathmary Culinary Manuscripts and Cookbooks
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