My Lord of S. Alban's Cresseme Fouettee
From The closet of Sir Kenelm Digby Knight opened, 1910
Whipping time varies by season; about 1 hour in winter, 1.5 hours in summer.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 80. The excerpt below is the record exactly as published.
MY LORD OF S. ALBAN'S CRESME FOU- ETTEE Put as much as you please to make, of sweet thick cream
Cook this with the app: pantry check, scaling, and the assistant.