Quote:
Originally Posted by boudicca
Take a quart of thick cream, boil it with whole spice, then take sixteen eggs, yolks and whites beaten very well, then heat about three quarters of a pint of sack, and mingle well with your eggs, then stir them into your cream, and sweeten it, then cover it up close for half an hour or more over a seething pot of water or over very slow embers, in a bason, and it will become like a cheese.
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Wow! Just reading the recipe had my head reeling - mind you, it doesn't take a lot of effort nowadays for that to happen. Although I must confess that when I first read it, I misread "sack" - I thought it was sock.
My socks would make anyone's head reel.