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Amblet of Cockles
Cockles mixed with yolks, flour, cream and nutmeg, fried. "A side-dish either for noon or night." (Moxon 1764)
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
153. To make an AMBLET of COCKLES.
Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown.
This is proper for a side-dish either for noon or night.
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