To Butter Eggs with Cream
PERIOD: England, 17th century | SOURCE: The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677 | CLASS: Authentic
DESCRIPTION: An egg & cream custard
To Butter Eggs with Cream.
Take a dozen Eggs, a pint of Cream; beat them well together, and put three quarters of a pound of Butter to them, and so set them on the fire to harden, and stir them, till they are as hard as you would have them.
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