To make a great compound Egg, as big as twenty Eggs

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take twenty eggs, part the whites from the yolks, and strain the whites by them selves, and the yolks by themselves; then have two bladders, boil the yolks in one bladder, fast bound up as round as a ball, being boil’d hard, put it in another bladder, and the whites round about it, bind it up round like the former, and being boil’d it will be a perfect egg. This serves for grand sallets.

Or you may add to these yolks of eggs, musk, and ambergriece, candied pistaches, grated bisket-bread, and sugar, and to the whites, almond-paste, musk, juyce of oranges, and beaten ginger, and serve it with butter, almond milk, sugar, and juyce of oranges.