SC - My first attempt at a period(ish) recipe. (Very Long!)

[Bonne of Traquair]

>
>The recipe is on page 202; recipe number 206 in the section listed as "A
>Booke of Cookery"
>
>To Make Almond [Butter ?]
>
>Take a pinte of cream and ye youlks of 15 eggs and beat them well together.
>then let them boyle,

>It is very much like sweetened very finely
>scrambled eggs, with almonds and roses. I had been envisioning something 
>with
>the texture of yogurt. But the author's description of the recipe does say
>"It is properly a recipe for curds with almonds".

I  recall learning that when recreating recipes, translate 'walme' as a 
rolling boil, and translate 'boil' as a simmer.    If you boil the egg and 
cream, you'll get the slightly scrambled egg texture.  If you have it just 
warm enough to simmer, you'll have a custard, and your final product will be 
more like the creamy spread you expected.   Which sounds sinfully good.

If I'm mis-remembering the terminology shift, I'm sure someone will step in 
to correct me.

Bonne


_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com