To make an excellent Cream

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a quart of cream, and set it a boiling, with a large mace or two, whilst it is boiling cut some thin sippets, and lay them in a very fine clean dish, then have seven or eight yolks of eggs strained with rose-water, put some sugar to them, then take the cream from the fire, put in the eggs, and stir all together, then pour it on the slices of fine manchet, and being cold scrape on sugar, and so serve it.