Friday, May 2, 2008
Your sweet tooth would have to be pretty desperate
Spinach Cream. Beat the yolks of eight eggs with a wooden spoon or a whisk; sweeten them a good deal; and put to them a stick of cinnamon, a pint of rich cream, three quarters of a pint of new milk; stir it well; then add a quarter of a pint of spinach-juice; set it over a gentle stove, and stir it one way constantly till it is as thick as a hasty pudding. Put into a custard-dish some Naples biscuits, or preserved orange, in long slices, and pour the mixture over them. It is to be eaten cold; and is a dish either for supper, or for a second course. (Maria Eliza Rundell. A New System of Domestic Cookery. Boston: W. Andrews, 1807. p. 194)http://digital.lib.msu.edu/projects/cookbooks/html/books/book_03.cfm
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2 comments:
How do people come up with recepies like that? :o)
I have no idea! It's obviously sort of a custard or trifle, but how on earth you'd get the idea to put spinach juice in it I can't imagine. If it weren't sweetened, it would be sort of a quiche, but you're supposed to sweeten those egg yolks "a good deal."
But then I haven't come across anything like it in any of the other old cookbooks I've been browsing. Maybe this was the author's own special "recipt."
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