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A froth Possett -- my mother
Take 3 pints of cream or new milk Set it on the fire
then take 16 eggs and put the whites into a Bason
very deep, and beat the yolks by themselves, make
a Custard with them, and the cream that is on the
fire- Then beat the Yolks to a froth, with a little
sack and a little sugar when it is a thick froth
cast it into another dish with a spoon- Then
take half a pint of sack and sweeten it with
sugar- set it on a chaffin dish of coal in a large
Bason- when it is hot put in as much froth as
the sack will receive, Stir it in very well - Then
take your Custard and pour upon it - Stir it all
one way when you put it in- Then if the froth
dont cover the top of the possett- put in more and
Stir it very well and cover it close with a warm
dish- Let it stand a while upon Coals but not too
hott- You may know when it is enough by putting
your spoon into the bason - For then it will be
clear in the bottom and in the middle and froth
on the top
A Calves foot pudding -- Do
Take those which are tenderly boiled and shred 'em
small with beef suet- Then put to 4 feet one quart
of Cream and 9 egs well beaten- a little salt some
rose water and sugar, some beaten spice and one p d
of Currants mix all these well together and boil
it or bake it but if you woud butter it - Then do
not put in the suet.
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