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Anne Bayne booke [of recipes] circa 1700
Page 2
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(2) How to make Rough Almond Comfits Carrawaris & Corianders Take as many Almonds as you think fit Let them be Smooth ones put them into your pan & put some fire in another pan under your Comfit pan. so shake them untill they are very dry before you wett them then take the [scrim?] of fine powder sugar & put it into a pan & give it a boil. you must melt it till all the Candy be dissolved then give your almonds one wetting & then shake the pan very well. & before they be quite dry take 2 eggs & beat them & put them in. then shake them well & before your fire be not too hot but as it grows lower lay a little more on. for you must not let the fire goe out all the time you are a making them. & when they are very dry. give them 2 or 3 more wettings of the same form & dry them very well & every time you wett them. you must use a good deale of wheat flour. rubing them well with your hands least they [illegible] together. after that take them out of the pan. & sift them very clean from the flours in a wire seive. then warm your pan & put them in againe. & take your Clarified sugar and boile it till it will draw betweene your fingers turn over
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(2) How to make Rough Almond Comfits Carrawaris & Corianders Take as many Almonds as you think fit Let them be Smooth ones put them into your pan & put some fire in another pan under your Comfit pan. so shake them untill they are very dry before you wett them then take the [scrim?] of fine powder sugar & put it into a pan & give it a boil. you must melt it till all the Candy be dissolved then give your almonds one wetting & then shake the pan very well. & before they be quite dry take 2 eggs & beat them & put them in. then shake them well & before your fire be not too hot but as it grows lower lay a little more on. for you must not let the fire goe out all the time you are a making them. & when they are very dry. give them 2 or 3 more wettings of the same form & dry them very well & every time you wett them. you must use a good deale of wheat flour. rubing them well with your hands least they [illegible] together. after that take them out of the pan. & sift them very clean from the flours in a wire seive. then warm your pan & put them in againe. & take your Clarified sugar and boile it till it will draw betweene your fingers turn over
Szathmary Culinary Manuscripts and Cookbooks
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