DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1759

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Page 18

of Allmonds, & of milk 8 pints: of Ginger 20 good races, a quarter of a pint of Rosewater, a litle Salt, & as much Sugar, as will make it sweete.
If you put in a litle Mace, Nutmegs, & Cynamon, it wilbee the better.
To make Pufft Past, very double, & good.
Take two whites of Eggs, & one yealk, three spoonefulls of faire water, and work them with fine wheate flower till the Past bee reasonably stiff: then rowle it out very thinne. Then spread fresh Butter all over the Past, as thinne as you can; then double it together, & rowle it out againe, & lay on more Butter thinne as before: then rowle it out againe: & so 5 or 6 times more, untill 3 quarters of a pound of Butter bee spent. And this make 4 or 5 rowlers to lay over the bottomes of sallet litle dishes: first some Butter laid on the Bottomes of the dishes very thinne, that they stick not to the dishes, & cutt the past, before you lay them on the dishes, as you think good.

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of Allmonds, & of milk 8 pints: of Ginger 20 good races, a quarter of a pint of Rosewater, a litle Salt, & as much Sugar, as will make it sweete. If you put in a litle Mace, Nutmegs, & Cynamon, it wilbee the better. To make Pufft Past, very double, & good. Take two whites of Eggs, & one yealk, three spoonefulls of faire water, and work them with fine wheate flower till the Past bee reasonably stiff: then rowle it out very thinne. Then spread fresh Butter all over the Past, as thinne as you can; then double it together, & rowle it out againe, & lay on more Butter thinne as before: then rowle it out againe: & so 5 or 6 times more, untill 3 quarters of a pound of Butter bee spent. And this make 4 or 5 rowlers to lay over the bottomes of sallet litle dishes: first some Butter laid on the Bottomes of the dishes very thinne, that they stick not to the dishes, & cutt the past, before you lay them on the dishes, as you think good.