History & The Arts
Olde dessert recipes
...careful not to allow the milk to boil, or the bottom of the pan to burn. Leave to cool. When the cream has cooled down to 37ºC/99°F, remove the spices and put into a shallow glass bowl. Quickly stir in the rennet essence and leave in a cool place to set. Lemon syllabub Adapted from The Experienced English Housekeeper, Elizabeth Raffald (London 1769) This is a type of...