Cream called Sack Cream.
Whilst three pints of Cream is boiling on the fire, beat the yolks of eight or nine Eggs with some Sack, and put it into your Skillet, keeping it stirring till it come to a
The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed for Simon Miller at the Star, at the west-end of St. Pauls,
- 1674.
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- Subject terms
- Cookery -- England -- Early works to 1800.
- Menus -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Cookery, English -- Early works to 1800.
- Link to this Item
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http://name.umdl.umich.edu/A53974.0001.001
- Cite this Item
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"The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A53974.0001.001. University of Michigan Library Digital Collections. Accessed June 13, 2024.
Pages
Page 284
curd, then run it through a strainer and save your curd, being sever'd from your whey, season it with beaten Cinamon, Ginger, Nutmeg, Sugar and Rosewater, so lay it in your Dish, and strow on Cina∣mon and Sugar.
Or only take a quart of Cream, and set it on the fire, and when it is boiled, drop in two spoonfuls of Sack, and stir it well, so that you keep it from curdling, then season it with Sugar and Rosewater.