To make a Foole
PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654 | CLASS: Authentic
DESCRIPTION: A popular dish of cream, eggs, & wine
To make a Foole.
Slice a Manchet very thin and lay it in the bottom of a dish, and wet them with Sack, boyle Creame, with Eggs, and three or foure blades of Mace; season it with Rosewater and Sugar, stir it well together to prevent curdling; then pour it on the Bread and let it coole; then serve it up to the Table.
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