SC - chocolate cream - 1604

[Glenda Robinson]

But if you're in the SCA, it isn't 'period'!

(However, if, like me, you do a later period... hahaha... It's a lovely
recipe.)

Glenda.
- ----- Original Message -----
> OoooooooThank you, Thank you, Thank you!  I've got a copy of that book,
but
> hadn't noticed that one!  Hmmmmmmm.........I'll have to try this one day
on all
> those who swear it isn't period!
>
> Kiri (with a really evil gleam in her eye)
>
> "Cindy M. Renfrow" wrote:
>
> > "To make Chocolate Cream.
> > Take a Quart of cream, 3 ounces of Chocolate grated, boyle it well
together
> > & let it stand till tis cold, & them put in ye whies of 6 Eggs beaten to
a
> > Froth & sweeten it to your Taste, and then mill it up."
> > >From The Complete Receipt Book of Ladie Elynor Fetiplace, 1604. Rpt.
Stuart
> > Press, Bristol, 1999, vol 3, p. 38.
> >
> > >From the introductory note:
> > "Lady Elynor apparently started the book in 1604 and bequeathed it to
her
> > niece Ann Poole in 1647.  A number of recipes were added latter [sic] in
> > other hands probably from the late 17th or early 18th centuries..."
> >
> > Enjoy!
> >
> > Cindy Renfrow/Sincgiefu
> > cindy at thousandeggs.com
> > Author & Publisher of "Take a Thousand Eggs or More, A Collection of
15th
> > Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
> > Recipes"
> > http://www.thousandeggs.com
> >
> >
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