Author
Ann (9/4/01)
Recipe
| Measurements | Ingredients |
|---|---|
| 3 | Eggs |
| 1/4 cup | Cream |
| 1/2 cup | Sugar |
| 1/2 | Brandy (unit not specified, likely cup) |
| 1 pint | Hot Cream |
| As Needed | Nutmeg |
Instructions
- In a bowl, beat the 3 eggs.
- Beat in the 1/4 cup of cream and 1/2 cup of sugar.
- Beat in the 1/2 unit of brandy.
- The note “Put in saucepan & hot cream (1 pt)” suggests this mixture is then cooked. Gently heat the mixture in a saucepan, slowly whisking in the 1 pint of hot cream until it thickens into a sauce. Do not boil, or the eggs will curdle.
- The final note says “add nutmeg.” This would be grated over the top upon serving.
Note
This recipe is very incomplete and requires significant interpretation. The initial lines mentioning “White Wine” and “Good Steamed Dry” are unclear in their relation to the rest of the recipe. The purpose (sauce or drink batter) is also ambiguous.
