The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
About this Item
Title
The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
Author
M. H.
Publication
London :: Printed by William Downing ...,
1683.
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Subject terms
Cookery, English -- Early works to 1800.
Cite this Item
"The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/B03765.0001.001. University of Michigan Library Digital Collections. Accessed May 18, 2024.
Pages
To make a Syllabub.
Take half a pint of Canary, or White-wine, and squeeze in the Juyce of an Orange or half a Le∣mon, which you please, then sweet∣en it very sweet with fine Sugar, then put it into Syllabub Glasses, filling them a third part full, then take a quart of sweet new Cream, and sweeten it a little, and put it into the Glasses, and stir it about till it is mixed very well together, and let it stand an hour, then take a pint of Cream, and the whites of two Eggs, sweeten it a little, and whip it with a white Whisk till it froths, and then take the froth as it ariseth, and lay it upon the top of your
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Glasses, till it is pretty much above the Glasses, and serve it up to the Table.
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