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Miss Collins recipe collection manuscript, 19th century?
Page 20
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20 Custards One pint of cream, or new milk, boil it with mace, cinnamon, some bits of lemon peel, & a few lawrel leaves, when cold add four Eggs leaving out half the whites, some rose and orange flower water, white wine and sugar to your taste, bake it in cups, or boil it in a stew pan carefully stirring it all the time till quite thick, then fill cups, or throw it with a deep china dish, when cold stick citron, or preserved Lemon rind over it. Everlasting Syllabubs A Quart, and half a pint of thick cream, put to it near a pound of fine loaf sugar, beaten and sifted, Squeeze the juice of three Lemons with a pint of white wine, and grate the rinds, add it to the cream, and beat it with a whisk half an hour, then take it up altogether with a spoon, and fill your glasses. It will keep good nine or ten days, and is best at three or four.
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20 Custards One pint of cream, or new milk, boil it with mace, cinnamon, some bits of lemon peel, & a few lawrel leaves, when cold add four Eggs leaving out half the whites, some rose and orange flower water, white wine and sugar to your taste, bake it in cups, or boil it in a stew pan carefully stirring it all the time till quite thick, then fill cups, or throw it with a deep china dish, when cold stick citron, or preserved Lemon rind over it. Everlasting Syllabubs A Quart, and half a pint of thick cream, put to it near a pound of fine loaf sugar, beaten and sifted, Squeeze the juice of three Lemons with a pint of white wine, and grate the rinds, add it to the cream, and beat it with a whisk half an hour, then take it up altogether with a spoon, and fill your glasses. It will keep good nine or ten days, and is best at three or four.
Szathmary Culinary Manuscripts and Cookbooks
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