Page 49

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kconnor at Apr 21, 2023 05:16 PM

Page 49

22
To Make A Dish call'd Leoman Creame
Take 4 great Leomans slice ym very thin and shred
the slices very small then putt ym into a Porringer
and Squease Unto it Juce of 4 Leomans so lett ym
steep About 3 or 4 houres yn take ye yolkes of 6
or 7 Eggs and but 3 of ye whits beat ym well togeather
and Putt to ym ye Leoman Juce with ye Pill and A
large Porringer and A halfe of faire water and as
much Rose water as you think will give it A
little taist you may alsoe Add A Little Ambergreas
if you Please Stir ym well togeather yn Straine them
through A Streaner and Season it with fine Sugar
According to your taist yn sett it on A chafen dish
of coles Stiring it continnually it must Scald but
not boyle and so be kept untill it be as thick as
ye Sest creame yn serve it Could

To make Butered Oringes
Take ye yolks of 12 eggs and butt halfe ye whits beat
them well togeather and Putt to ym ye Juce of 8
Oringes Strane it and Season it with Sugar yt is
very finely beaten and a little water and some
Amber grease and Putt into it A little Sweet Butter
About ye bigness of A Wallnutt; yn Sett it over A chafen dish
of coles Keep it well Stired untill it groues thick
it will be apt to burne if you have not a care when
it is thick Putt it in your dishes and Stick it
with green Cytran thin cutt or what you like Better
Serve it up cold


Translation

22
To Make a Dish Called Lemon Cream
Take 4 large lemons, slice them very thin and shred
the pieces very small then put them into a pot
and squeeze onto it the juice of 4 lemons. Let them
steep about 3 or 4 hours. Then take the yolks of 6
or 7 eggs and 3 whites and beat them well together.
Add to them the lemon juice with the peel and a
large pot and a half of fair water and as
much rosewater as you think will give it a
little taste. You may also add a little ambergris
if you please. Stir them well together then strain them
through a strainer and season it with fine sugar
according to your taste. Then set it on a chafing dish
of coals, stirring it continuously. It must scald
but not boil and so be kept until it is as thick as
the best cream then serve it cold.

To Make Buttered Oranges
Take the yolks of 12 eggs and half of the whites, beat
them well together and put to them the juice of 8
oranges. Strain it and season it with sugar that is
very finely beaten and a little water and some
ambergris and put into it a little sweet butter
about the size of a walnut. Then set it over a chafing dish
of coals. Keep it well stirred until it grows thick.
It will burn if you are not careful. When
it is thick, put it in your dishes and decorate it
with pieces of green citron, thinly cut, or with what you prefer.
Serve it up cold.

Page 49

22
To Make A Dish call'd Leoman Creame
Take 4 great Leomans slice ym very thin and shred
the slices very small then putt ym into a Porringer
and Squease Unto it Juce of 4 Leomans so lett ym
steep About 3 or 4 houres yn take ye yolkes of 6
or 7 Eggs and but 3 of ye whits beat ym well togeather
and Putt to ym ye Leoman Juce with ye Pill and A
large Porringer and A halfe of faire water and as
much Rose water as you think will give it A
little taist you may alsoe Add A Little Ambergreas
if you Please Stir ym well togeather yn Straine them
through A Streaner and Season it with fine Sugar
According to your taist yn sett it on A chosen dish
of coles Stiring it continnually it must Scald but
not boyle and so be kept untill it be as thick as
ye Sest creame yn serve it Could

To make Butered Oringes
Take ye yolks of 12 eggs and butt halfe ye whits beat
them well togeather and Putt to ym ye Juce of 8
Oringes Strane it and Season it with Sugar yt is
very finely beaten and a little water and some
Amber grease and Putt into it A little Sweet Butter
About ye bigness of A Wallnutt; yn Sett it over A chosen dish
of coles Keep it well Stired untill it groues thick
it will be apt to burne if you have not a care when
it is thick Putt it in your dishes and Stick it
with green Cytran thin cutt or what you like Better
Serve it up cold


Translation

22
To Make a Dish Called Lemon Cream
Take 4 large lemons, slice them very thin and shred
the pieces very small then put them into a pot
and squeeze onto it the juice of 4 lemons. Let them
steep about 3 or 4 hours. Then take the yolks of 6
or 7 eggs and 3 whites and beat them well together.
Add to them the lemon juice with the peel and a
large pot and a half of fair water and as
much rosewater as you think will give it a
little taste. You may also add a little ambergris
if you please. Stir them well together then strain them
through a strainer and season it with fine sugar
according to your taste. Then set it on a chafing dish
of coals, stirring it continuously. It must scald
but not boil and so be kept until it is as thick as
the best cream then serve it cold.

To Make Buttered Oranges
Take the yolks of 12 eggs and half of the whites, beat
them well together and put to them the juice of 8
oranges. Strain it and season it with sugar that is
very finely beaten and a little water and some
ambergris and put into it a little sweet butter
about the size of a walnut. Then set it over a chafing dish
of coals. Keep it well stirred until it grows thick.
It will burn if you are not careful. When
it is thick, put it in your dishes and decorate it
with pieces of green citron, thinly cut, or with what you prefer.
Serve it up cold.