PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic
DESCRIPTION: A recipe for trifle
Take boiled Cream and Rose water and sugar, and a little rennet, and stew them together.
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A Boke of Gode Cookery17th
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