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Whites of Eggs


  • whites of 12 eggs
  • rose-water
  • lemon-peel
  • nutmeg
  • sugar
  • 1/2 pint of good cream
  • 1 gill of sack
  • 1/2 juice of a Seville orange


Beat up the whites with rose-water, some fine grated lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. Boil it in four bladders, tied up in the shape of an egg, till hard; they will take half an hour. When cold, lay them in a dish; mix the cream, sack, and orange juice; sweeten and mix it well, and pour it over the eggs.


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The Lady's Own Cookery Book (1844).

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