Amblet of Cockles
600ml (1 pint) Cream
150ml (¼ pint) Cockles
4 Egg Whites
2 Egg Yolks
Flour
Nutmeg
Salt
Whisk the egg whites, yolks and cream
Add a little flour, grated nutmeg and a little salt.
Add the cockles.
Heat some butter in a frying pan and cook to a golden brown.
To make an Amblet of Cockles
Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown.
This is proper for a side-dish either for noon or night.
English Housewifry - 1764
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