Eggs and Cream Dish

Ingredients

• twelve or fifteen new-laid Eggs
• sweeten the Cream to your taste with Sugar
• three or four spoonfuls of Cream
• Two bones will suffice
• strew all over the top with them (well-washed)

Method

1. 1

   Beat the eggs very well with rose or orange-flower water and sweeten the cream with sugar.

2. 2

   Incorporate the cream and eggs together.

3. 3

   Pour into a deep dish lined with sippets of fine light bread.

4. 4

   Once cooled and thickened, add washed raisins and press in raw marrow.

5. 5

   Cover with another dish and set over boiling water for less than an hour until baked.

6. 6

   Optionally, bake in an oven but monitor closely.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 118. The excerpt below is the record exactly as published.

twelve or fifteen new-laid Eggs very well with some Rose or Orange-flower-water, and sweeten the Cream to your taste with Sugar. Then beat three or four spoonfuls of Cream with them, and quickly as many more ; so proceeding, till you have incorporated all the Cream and all the Eggs. Then pour the Eggs and Cream into a deep dish laid over with sippets of fine light bread, which will rise up to the top for the most part. When it is cooled and thickened enough to bear Raisins of the Sun, strew all over the top with them (well- washed.) Then press a little way into it with great lumps of raw Marrow. Two bones will suffice

Cook this with the app: pantry check, scaling, and the assistant.