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Anne Bayne booke [of recipes] circa 1700
Page 136
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(136) To make oring butter Take 6 Sevill oringes of the largest sort. squeaze out all the Juice & strain it & put to it 6 yolks of Eggs well bett & strained. but before you put in your Eggs you must put in halfe a pint of Canary sack to the Juice set it over a slow fire. & keepe it stiring untill it be as thick as Cream. then have ready boiled one of the pills very tender. & severall times [shifted?] till the bitternesse be out beat it in a marble morter & put it thro your pulping seive. then put it in. & sweeten it to your taist & keepe it a good while over the fire to power it upon a Chinay dish. To make white Cream Take a pint of Cream a blade of mace halfe a nutmeg the whites of 4 Eggs strained into your Cream heat it well on the fire & sweeten it with sugar.
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(136) To make oring butter Take 6 Sevill oringes of the largest sort. squeaze out all the Juice & strain it & put to it 6 yolks of Eggs well bett & strained. but before you put in your Eggs you must put in halfe a pint of Canary sack to the Juice set it over a slow fire. & keepe it stiring untill it be as thick as Cream. then have ready boiled one of the pills very tender. & severall times [shifted?] till the bitternesse be out beat it in a marble morter & put it thro your pulping seive. then put it in. & sweeten it to your taist & keepe it a good while over the fire to power it upon a Chinay dish. To make white Cream Take a pint of Cream a blade of mace halfe a nutmeg the whites of 4 Eggs strained into your Cream heat it well on the fire & sweeten it with sugar.
Szathmary Culinary Manuscripts and Cookbooks
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