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English cookbook, 1750-1780
Page 44
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Spanish Cream Take 12 quarts of new Milk make it just boyle or ready to boyle yn put in to it 3 pints of Cream & stir it well together yn put it in to 2 or 3 -- several pans let it send 2 nights & one day yn take of ye Cream or Scum wt a Skimer yt hath holes & put in to it a Spoonfull of oringe flower watter a little amber greese wt 3 or 4 Spoonfull of fine Sugar beat it with a wisk till it be thick Enough to lay in heaps in little Chiny dishes. [Dosset?] Cream Take 2 or 3 lemons peel ym & Squees out ye Juce in to w.c. put some of ye peell for 3 or 4 hours to give it a taist yn take yt out & put in some fine Suger to your taist yn boyle near a pint of good Sweet Cream just lett it boyle up yn take it of & stir it till it be a little more yn blood warm yn [pore?] it to ye lemons Juce holding ye hand preaty high.
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Spanish Cream Take 12 quarts of new Milk make it just boyle or ready to boyle yn put in to it 3 pints of Cream & stir it well together yn put it in to 2 or 3 -- several pans let it send 2 nights & one day yn take of ye Cream or Scum wt a Skimer yt hath holes & put in to it a Spoonfull of oringe flower watter a little amber greese wt 3 or 4 Spoonfull of fine Sugar beat it with a wisk till it be thick Enough to lay in heaps in little Chiny dishes. [Dosset?] Cream Take 2 or 3 lemons peel ym & Squees out ye Juce in to w.c. put some of ye peell for 3 or 4 hours to give it a taist yn take yt out & put in some fine Suger to your taist yn boyle near a pint of good Sweet Cream just lett it boyle up yn take it of & stir it till it be a little more yn blood warm yn [pore?] it to ye lemons Juce holding ye hand preaty high.
Szathmary Culinary Manuscripts and Cookbooks
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