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Penelope Pemberton cookbook, Dec. 19, 1716
Page 154
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White Custerds of crame Take ye whites of 9 new layd eggs put ym in a flat stewe pan: put as much white suger to ym as yu think will sweeten if ye suger must be sifted yn whisk ym well together for an oure or neere it yn have rady boyld with nutmeg mase & sinament a quart of good thick crame put out ye spises & put it scolding to ye eggs & ceep it whiskin yn set it one a charcole fier & ceepe whiskin it tel it be thick anoufe: continewe whiskin it when it is of ye fier a litle: yn put it in cups crame Custerds Take a quart of crame boyle it with mase nuttmeg & sinament 7 eggs lave out 3 whits beat ym very well: yn sweeten yr crame with powder suger to yr tast it must be prity sweet put a litle cold crame to ye eggs Let ye creme stand of ye fier to cole it a litle yn take 2 or 3 spoonefolls of ye warme crame to ye eggs & stere it all one way yn take up more to ye eggs stir ym so do tel yu have mixt so much with ym yt yu may put ye eggs to ye crame with out danger of cordlin when yu have mixt ym well set ym one ye fiar a vary slowe one & ceep ym stirin all one way: Let it not boyle but ceep scoldin when yu see it thick anoufe be quick & rune it through a hare sive lest it cordle yu may tast some of it with sack when it is ollmost cold: when cold put in pot
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White Custerds of crame Take ye whites of 9 new layd eggs put ym in a flat stewe pan: put as much white suger to ym as yu think will sweeten if ye suger must be sifted yn whisk ym well together for an oure or neere it yn have rady boyld with nutmeg mase & sinament a quart of good thick crame put out ye spises & put it scolding to ye eggs & ceep it whiskin yn set it one a charcole fier & ceepe whiskin it tel it be thick anoufe: continewe whiskin it when it is of ye fier a litle: yn put it in cups crame Custerds Take a quart of crame boyle it with mase nuttmeg & sinament 7 eggs lave out 3 whits beat ym very well: yn sweeten yr crame with powder suger to yr tast it must be prity sweet put a litle cold crame to ye eggs Let ye creme stand of ye fier to cole it a litle yn take 2 or 3 spoonefolls of ye warme crame to ye eggs & stere it all one way yn take up more to ye eggs stir ym so do tel yu have mixt so much with ym yt yu may put ye eggs to ye crame with out danger of cordlin when yu have mixt ym well set ym one ye fiar a vary slowe one & ceep ym stirin all one way: Let it not boyle but ceep scoldin when yu see it thick anoufe be quick & rune it through a hare sive lest it cordle yu may tast some of it with sack when it is ollmost cold: when cold put in pot
Szathmary Culinary Manuscripts and Cookbooks
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