The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Fried Cream

Dairy
Historic

Thick batter of cream with eggs and flour. Boiled to set, cooled, cut into pieces and fried "so dish them up with a little white wine, butter and sugar for your sauce, in a china cup, set it in the midst, and grate over some loaf sugar." (Moxon 1764)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

253. To fry CREAM to eat hot.
Take a pint of cream and boil it, three spoonfuls of London flour, mix'd with a little milk, put in three eggs, and beat them very well with the flour, a little salt, a spoonful or two of fine powder sugar, mix them very well; then put your cream to them on the fire and boil it; then beat two eggs more very well, and when you take your pan off the fire stir them in, and pour them into a large pewter dish, about half an inch thick; when it is quite cold cut it out in square bits, and fry it in butter, a light brown; as you fry them set them before the fire to keep hot and crisp, so dish them up with a little white wine, butter and sugar for your sauce, in a china cup, set it in the midst, and grate over some loaf sugar.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats