White-Pot

Name: White-Pot
Ingredients: three quarts of Cream; the yolks of twelve Eggs; the whites of four; three quarters of a pound of Sugar; two Nutmegs grated; half a pound of Raisins

From The closet of Sir Kenelm Digby Knight opened, 1910

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 95. The excerpt below is the record exactly as published.

WHITE-POT Take three quarts of Cream, and put into it the yolks of twelve Eggs ; the whites of four, being first very well beaten between three quarters of a pound of Sugar, two Nutmegs grated, a little Salt ; half a pound of Raisins

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