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American cookbook, 1900
Page 55
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to a froth till quite solid, then stir in the Almonds with Sugar to the taste, & spread it smoothly over the Apricot. Bake & cut it into any shape you like, oval or round patty [tins?] of different sizes. Great care is required in the baking & a slice of paper should be put over the top after it has been in the oven a few minutes Wafer Puddings Boil 1 gill of new milk, & while hot, stir into it 4 oz of butter. Let it stand till cold, then add 3 dessert spoonsful of flour, the yolks of 4 eggs well beaten & 1 tablespoonful of sugar.
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to a froth till quite solid, then stir in the Almonds with Sugar to the taste, & spread it smoothly over the Apricot. Bake & cut it into any shape you like, oval or round patty [tins?] of different sizes. Great care is required in the baking & a slice of paper should be put over the top after it has been in the oven a few minutes Wafer Puddings Boil 1 gill of new milk, & while hot, stir into it 4 oz of butter. Let it stand till cold, then add 3 dessert spoonsful of flour, the yolks of 4 eggs well beaten & 1 tablespoonful of sugar.
Szathmary Culinary Manuscripts and Cookbooks
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