Whites of Eggs

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the egg whites
For the sauce
For the second method
Instructions (9)
  1. Beat up the whites of twelve eggs with rose-water, some fine grated lemon-peel, and nutmeg.
  2. Sweeten to your taste, and well mix the whole.
  3. Boil it in four bladders, tied up in the shape of an egg, till hard; they will take half an hour.
  4. When cold, lay them in a dish.
  5. Mix half a pint of good cream, a gill of sack, and half the juice of a Seville orange.
  6. Sweeten and mix it well, and pour it over the eggs.
Another way
  1. Beat two whites in a plate in a cool place till quite stiff and they look like snow.
  2. Lay it on the lid of a stewpan.
  3. Put it in a cool oven, and bake it of a light brown for about ten minutes.
Original Text
Whites of Eggs. Beat up the whites of twelve eggs with rose-water, some fine grated lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. Boil it in four bladders, tied up in the shape of an egg, till hard; they will take half an hour. When cold, lay them in a dish; mix half a pint of good cream, a gill of sack, and half the juice of a Seville orange; sweeten and mix it well, and pour it over the eggs. Another way. Beat two whites in a plate in a cool place till quite stiff and they look like snow. Lay it on the lid of a stewpan; put it in a cool oven, and bake it of a light brown for about ten minutes.
Notes
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