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English cookbook, 1700
Page 90a
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90 Almond Puddings. A quarter of a pound Almonds blanched, beat in a marble mortar with the yolks of three large Eggs or four small ones & the whites of Two, putting them in one at a time whilst they are beating - then add two ounces & a half of fine sugar a quarter of a pint of cream one spoonful of sweet wine a quarter of a pound of Butter refined. rub the Cups with some of the Butter & fill them three parts full they should be baked half an hour in a quick oven till they look a little brown then turn them out of the Cups & pour melted Butter wine & sugar over them. To make a Fricands Brown your veal with Butter in a stew pan lard it with Bacon but not through (as it makes it ragged) only at the tops stew it with some good gravy for full three hours, scald your Sorrell & Chop it & stew it half an hour in good veal gravy, pepper & salt to your taste, serve it up with the meat in the middle
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90 Almond Puddings. A quarter of a pound Almonds blanched, beat in a marble mortar with the yolks of three large Eggs or four small ones & the whites of Two, putting them in one at a time whilst they are beating - then add two ounces & a half of fine sugar a quarter of a pint of cream one spoonful of sweet wine a quarter of a pound of Butter refined. rub the Cups with some of the Butter & fill them three parts full they should be baked half an hour in a quick oven till they look a little brown then turn them out of the Cups & pour melted Butter wine & sugar over them. To make a Fricands Brown your veal with Butter in a stew pan lard it with Bacon but not through (as it makes it ragged) only at the tops stew it with some good gravy for full three hours, scald your Sorrell & Chop it & stew it half an hour in good veal gravy, pepper & salt to your taste, serve it up with the meat in the middle
Szathmary Culinary Manuscripts and Cookbooks
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