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Jos. Forbes cookbook, circa 1790s
Page 26
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68 of broth 5 of currants 4 lb of Raisons 1 lbof Pruants 2 Botts Wine Clarret or Madar let 'em boil'em well, then put in a bason of Grated Bread Sifted, Cloves, Mace, Nutmegg, Sugar, Salt Salt to your taste Boil it till it be good to your taste a little An Almond Pudding Blanch 1 lb of Almonds, beat them very fine wi Rosewater and Sack them, beat 6 Eggs very well 1/2 Dozn of Naples Bisket grated very fine, a pint of Cream a little Cinnamon, & Mace, 1/2 lb Butter, or Marrow, 1/4 lb of Sugar 1/2 lb of Currants Some some sweetmeats, Butter your Dish put puff past round your Dish and put puff Past over it French Bread Break 1 Egg into 2 lb of Flour 1/2 pint of ale, yeast, mash Light wt milk & water, blood Warm sit it by a fire 1/4 of an hour to rise then make it Roles or Loafs, one hour will Bake it then Rasp To make Mackroons Take 1 lb of almons, blanch them, & beat them fine wt Rosewater then put 1 lb of fine Sugar & mix them well together, put 6 Whites of Eggs & stiff'em well together, & you may add a little fine Flour to bind them, then lay them out upon wafered papers
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68 of broth 5 of currants 4 lb of Raisons 1 lbof Pruants 2 Botts Wine Clarret or Madar let 'em boil'em well, then put in a bason of Grated Bread Sifted, Cloves, Mace, Nutmegg, Sugar, Salt Salt to your taste Boil it till it be good to your taste a little An Almond Pudding Blanch 1 lb of Almonds, beat them very fine wi Rosewater and Sack them, beat 6 Eggs very well 1/2 Dozn of Naples Bisket grated very fine, a pint of Cream a little Cinnamon, & Mace, 1/2 lb Butter, or Marrow, 1/4 lb of Sugar 1/2 lb of Currants Some some sweetmeats, Butter your Dish put puff past round your Dish and put puff Past over it French Bread Break 1 Egg into 2 lb of Flour 1/2 pint of ale, yeast, mash Light wt milk & water, blood Warm sit it by a fire 1/4 of an hour to rise then make it Roles or Loafs, one hour will Bake it then Rasp To make Mackroons Take 1 lb of almons, blanch them, & beat them fine wt Rosewater then put 1 lb of fine Sugar & mix them well together, put 6 Whites of Eggs & stiff'em well together, & you may add a little fine Flour to bind them, then lay them out upon wafered papers
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