Recipe Manuscript

To Make Eringo Cream

Name: To Make Eringo Cream
Prep time: PTPT10M
Cook time: PTPT10M
Yield: 6
Cuisine: European
Ingredients: 750 ml heavy cream; 60 g preserved eryngo root (substitute: preserved angelica root or candied ginger, if unavailable); 3 egg yolks; Candied citron (to garnish, about 30 g, sliced thin); Candied orange peel (to garnish, about 15 g, finely chopped); Extra candied citron (to garnish, about 15 g, finely chopped)

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Dessert

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Eringo Cream

"Take a pint and halfe of Cream put into it two ounces of preserved Eringo Cut in thin slices boyle them together it will thicken the cream very much then beate the yolks of 3 eggs and put into it and send it in glasses or Cupps, when it is Cold stick it with Cittron Cutt in thin slices, Cut some Canded Oranges peale and Cittron very small and lay it in little heaps upon the Cream"

Note on the Original Text

Seventeenth- and early eighteenth-century recipes were written in narrative, sometimes seemingly stream-of-consciousness prose, presupposing a practiced cook's intuition for quantities and technique. 'Boyle' means to simmer gently, not reach a vigorous boil, while 'candied' and 'preserved' are terms used for sugar-preserved roots and fruits. Spelling such as 'Cittron', 'boyle', and 'peale' reflects phonetic or archaic standards; punctuation is sparse, and instructions blend process and presentation without separation—typical of the period’s culinary manuscripts.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an English manuscript dated around 1700—a time when elaborate creams and syllabubs were a fashionable part of upper-class dining. Preserved 'Eringo' refers to candied roots of Eryngium maritimum, or sea holly, prized both for its delicate sweetness and its supposed medicinal virtues. Used in confectionery and desserts, it symbolized the innovative fusion of foreign spices, medicinal botanicals, and elegantly prepared creams that defined the late Stuart era’s courtly cuisine.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1700s, this dessert would have been made using heavy-bottomed pans set over an open hearth or charcoal brazier. Mixing would be done with a wooden spoon or whisk, and eggs beaten by hand in earthenware or pewter bowls. The final cream was presented in clear glass or fine china cups, with sliced candied fruits arranged artistically atop—a testament to both culinary skill and refined hospitality.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 1/4 cups heavy cream
2 oz preserved eryngo root (substitute: preserved angelica root or candied ginger, if unavailable)
3 egg yolks
Candied citron (to garnish, about 1 oz, sliced thin)
Candied orange peel (to garnish, about 1/2 oz, finely chopped)
Extra candied citron (to garnish, about 1/2 oz, finely chopped)

Instructions

To recreate Eringo Cream in a modern kitchen, begin by pouring 3 1/4 cups of heavy cream into a saucepan.
Slice 2 ounces of preserved eryngo root (or substitute with preserved angelica root or candied ginger for a similar effect) very thin and stir into the cream.
Gently bring the mixture to a simmer, allowing it to thicken as the preserved root infuses—about 10 minutes.
Lightly beat the yolks of 3 eggs in a separate bowl.
Remove a small ladle of the hot cream and slowly whisk it into the eggs to temper them, then return the egg mixture to the saucepan, stirring constantly over gentle heat until it thickens but does not boil.
Pour into glasses or small cups and let cool completely.
Once set, top with thin slices of candied citron and arrange small piles of finely chopped candied orange peel and additional citron on the surface as garnish before serving.

Estimated Calories

390 per serving

Cooking Estimates

It takes about 10 minutes to cook the cream and root together. Preparing the ingredients and workspace, including slicing the roots and garnishes, and separating eggs, takes about 10 minutes. Each serving contains about 390 calories, and the recipe makes 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.