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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1764 Excerpt: ...adding to it half a pound of double refin'd sugar, a spoonful of orange-slower water, and the juice of three lemons, so mix all together, and strain them hem through a fine cloth into your silver ankard, set it over a flow fire in a chafing iish, and keep stirring it all the time; as you ee it thickens take it osf, it will soon curdle hen be yellow, stir it whilst it be cold, and put it in small jelly glasses for use. 253. To make Sagoo Custards. Take two ounces of sagoo, wash it in a ittle water, set it on to cree in a pint of nilk, and let it cree till it be tender, when it s cold put to it three jills of cream, boil it iltogether with a blade of two of mace, or a tick of cinnamon; take six eggs, leave out he strains, beat them very well, mix a little )f your cream amongst your eggs, then mix dtogether, keep stirring it as you put it in, so et it over a flow fire, and stir it about whilst it )e the thickness of a good cream; you must not et it boil; wheYi you take it off the fire put in 1 tea cup full of brandy, and sweeten it to your aste, then put it into pots or glasses for use. sou may have half the quantity if you please. 260. To make Almond Custards. Boil two quarts of sweet cream with a stick f cinnamon; take eight eggs, leaving out ill the whites but two, beat them very well; ake six ounces of Jordan almonds, blanch.nd beat them with a little rose-water, so jive them a boil in your cream; put in-half a ound of powder sugar, and a little of your ream amongst your eggs, mix altogether, nd set them over a flow fire, stir it all the ime whilst it be as thick as cream, but don't let let it boil; when you take it off put in a litti brandy to your taste, so put it into your cup for use. You may make rice-custard the same way 261. To make a Sack Posset. T...
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