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English cookbook, 1750-1780
Page 43
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To Make Codling Cream 43 Take some Codling & boyle y.m in some white wine till ye be soft yn drain ye watter from ym & strain all ye pap throw a Strainer yn take a pint of Cream boyle it & thickin it wt ye yolks of 2 Eggs yn wille it is hot put in pap & keep it stiring continualy till it be queit cold you must sweeten ye pap before you put it in [illegible] put in a little orang flower watter Quince Cream Take a pint of Cream boyle it wt some mace & Sineman have ye yolks of 5 or 6 Eggs beaten to with ye cream wn it is preaty thick take it of ye fire & stir in 2 ounces of quince pulp & 3 Spoonfull of orang flower watter you may lay Some quince Sliced in the bottom of your dish you may Stick it with Sittron
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To Make Codling Cream 43 Take some Codling & boyle y.m in some white wine till ye be soft yn drain ye watter from ym & strain all ye pap throw a Strainer yn take a pint of Cream boyle it & thickin it wt ye yolks of 2 Eggs yn wille it is hot put in pap & keep it stiring continualy till it be queit cold you must sweeten ye pap before you put it in [illegible] put in a little orang flower watter Quince Cream Take a pint of Cream boyle it wt some mace & Sineman have ye yolks of 5 or 6 Eggs beaten to with ye cream wn it is preaty thick take it of ye fire & stir in 2 ounces of quince pulp & 3 Spoonfull of orang flower watter you may lay Some quince Sliced in the bottom of your dish you may Stick it with Sittron
Szathmary Culinary Manuscripts and Cookbooks
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