This cream is the true “Banketting Stuffe” to which Gervase Markham refers and for which England was famous in the eighteenth and nineteenth centuries. The recipe given here dates from about 1700 and derives from the dish referred to as “Leche of Cream” or sometimes “White Leche” in the Middle Ages. Leche meant slice, for the curd was cut into slices.
Grate all the zest from both lemons and put in a saucepan with
Beat the eggs into
©1980 The Estate of Elizabeth Ayrton