Cream and Egg Dessert

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Sweeten the cream to your palate.
  2. Grate a little nutmeg.
  3. Add a spoonful of orange-flower water and rose water.
  4. Add two spoonfuls of sack.
  5. Beat up four eggs, both two whites.
  6. Stir all together one way over the fire till it is thick.
  7. Have cups ready, and pour it in.
Original Text
TAKE a pint of cream, sweeten it to your palate, grate a little nutmeg, put in a spoonful of orange-flower water and rose water, and two spoonfuls of sack, beat up four eggs, both two whites; stir all together one way over the fire till it is thick, have cups ready, and pour it in.
Notes