|
Classic
Cook Books
< last page | next page >
page 169
butter paste. Roll it to the thickness of one's finger, and wrap it round every
apple singly; and if they be boiled singly in pieces of cloth, so much the
better. Put them into boiling water, and they will be done in half an hour.
Serve them up with melted butter and white wine and garnish with grated sugar
about the dish.
CHAP. XIV.
OF SYLLABUBS, CREAMS, AND FLUMMERY.
To make a fine Syllabub from the Cow.
SWEETEN a quart of cyder with double refined sugar, and grate a nutmeg into it;
then milk the cow into your liquor. When you have thus added what quantity of
milk you think proper, pour half a pint, or more (in proportion to the quantity
of syllabub you make) of the sweetest cream you can get, all over it.
A White Syllabub.
Take two porringers of cream, and one of white wine, grate in the skin of a
lemon, take
< last page | next page >
Classic
Cook Books
|
