Hot Fried Cream
600ml (1 pint) Cream
5 Eggs
3 tbsp Flour
1-2 tbsp Icing Sugar
Milk
Butter
Salt
Bring the cream to the boil.
Thoroughly mix the flour, sugar and a pinch of salt with a little milk.
Add three beaten eggs.
Add to the cream, mixing well and bring to the boil.
Remove from the heat and stir in two beaten eggs.
Pour into a very shallow dish to a thickness of half an inch.
Allow to cool.
When cold cut into squares.
Fry in butter until light brown in colour.
Fry in batches and keep warm and crisp in the oven until all are cooked.
Serve sprinkled with sugar, and a sauce from white wine, butter and sugar.
To fry Cream to eat hot
Take a pint of cream and boil it, three spoonfuls of London flour, mix'd with a little milk, put in three eggs, and beat them very well with the flour, a little salt, a spoonful or two of fine powder sugar, mix them very well; then put your cream to them on the fire and boil it; then beat two eggs more very well, and when you take your pan off the fire stir them in, and pour them into a large pewter dish, about half an inch thick; when it is quite cold cut it out in square bits, and fry it in butter, a light brown; as you fry them set them before the fire to keep hot and crisp, so dish them up with a little white wine, butter and sugar for your sauce, in a china cup, set it in the midst, and grate over some loaf sugar.
English Housewifry - 1764
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