A Pretty Dish of Whites of Eggs

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take the Whites of twelve Eggs, beat them up with four Spoonfuls of Rose-water, a little grated Lemon peel, a little Nutmeg, sweeten with Sugar, mix them well, boil them in four Bladders, tye them in the Shape of an Egg, and boil them hard. They will take half an Hour, lay them in your Dish when cold; mix Half a Pint of thick Cream, a Gill of Sack, and half the Juice of a Seville Orange. Mix all together, and sweeten with fine Sugar, and pour over the Eggs. Serve it up for a Side-dish at Supper, or when you please.