Old cookery books and ancient cuisine / by W. Carew Hazlitt.

  • William Carew Hazlitt
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: Old cookery books and ancient cuisine / by W. Carew Hazlitt. Source: Wellcome Collection.

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    three or four blades of mace, and a nutmeg quartered; set it on the fire, and keep it stirring, and let it boil a quarter of an hour; if it is too thick, put in more water, and let it boil longer; then add a pint of Rhenish or white-wine; three spoonfuls of orange- flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine sugar as will sweeten it; let all these have a warm, and thicken it with the yolks of two or three eggs. Drink it hot for a breakfast. To make Tea Caudle:—Make a quart of strong green tea, and pour it out into a skillet, and set it over the fire ; then beat the yolks of four eggs and mix with them a pint of white-wine, a grated nutmeg, sugar to your taste, and put all together; stir it over the fire till ’tis very hot, then drink it in china dishes as caudle. VII.—CONSERVES, DRIED AND CAN- DIED FRUITS, MARMALADES, Etc. To dry Apricocks like Prunello's:—Take a pound of Apricocks; being cut in halves or