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English cookbook, 1600s
Page 60
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And putt it into a bagg or earthen pot and boyl it to make a custard. Take a chopine of sweet cream and boyl it in mace and nutmeg then take it off the fier and stir it about untill it be almoast cold then take the yolks and whites of six eggs and beat them very well with a little salt and put them into your boyled milk with two spoonfulls of rose water and two or three spoonfulls of suggar then strain it throug a hair sive and put it into your custard cups and bake it
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And putt it into a bagg or earthen pot and boyl it to make a custard. Take a chopine of sweet cream and boyl it in mace and nutmeg then take it off the fier and stir it about untill it be almoast cold then take the yolks and whites of six eggs and beat them very well with a little salt and put them into your boyled milk with two spoonfulls of rose water and two or three spoonfulls of suggar then strain it throug a hair sive and put it into your custard cups and bake it
Szathmary Culinary Manuscripts and Cookbooks
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