Amblet of Cockles

Cockles mixed with yolks, flour, cream and nutmeg, fried. "A side-dish either for noon or night." (Moxon 1764)

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Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

153. 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.

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