To make a pretty Dish of Whites of Eggs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the egg whites
For the sauce
Instructions (7)
  1. Take the whites of twelve eggs, beat them up with four spoonfuls of rose-water, a little grated lemon-peel, a little nutmeg, and sweeten with sugar.
  2. Mix them well, boil them in four bladders, tie them in the shape of an egg, and boil them hard.
  3. They will take half an hour.
  4. Lay them in your dish, when cold.
  5. Mix half a pint of thick cream, a gill of sack, and half the juice of a Seville orange.
  6. Mix all together, and sweeten with fine sugar, and pour over the Eggs.
  7. Serve it up for a side-dish at supper, or when you please.
Original Text
To make a pretty Diſh of Whites of Eggs. TAKE the whites of twelve eggs, beat them up with four spoon- fuls of rose-water, a little grated lemon-peel, a little nutmeg, and sweeten with sugar: mix them well, boil them in four bladders, tie them in the shape of an egg, and boil them hard. They will take half an hour. Lay them in your dish, when cold; mix half a pint of thick cream, a gill of sack, and half the juice of a Seville orange. Mix all together, and sweeten with fine sugar, and pour over the Eggs. Serve it up for a side-dish at supper, or when you please.
Notes
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