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Anne Bayne booke [of recipes] circa 1700
Page 16
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(16) To make beane Cakes Take a quarter of a pound of Almonds & blanch them & cut them in peices as thin as you please. Then froth the white of an Egg & mix it with halfe a pound of double refined sugar bet & searst with 2 or 3 drops of rosewater it must be very stif. & you must rub it white as you can git it. then put in your Almonds & drop it upon wafer paper & Scrape a little sugar on the top of them & so bake them To make fine white gingerbread as thin as a wafer Take halfe a pound of Almonds & blanch them & beat them in a marble morter with 2 pennyworth of Gum dragon steept in oring flower water then strain your gum into your morter & beat it very well then put in 3 drops of the spirits of Cinamon then have ready a pound of double refined sugar bolt & searst & put as much into your morter as you can beat into a stif paist. then take it out & work it as stif as you can then print it in mighty thin prints & you may colour some of it rid with Carmine before you make it stif or some of it with Cinamon
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(16) To make beane Cakes Take a quarter of a pound of Almonds & blanch them & cut them in peices as thin as you please. Then froth the white of an Egg & mix it with halfe a pound of double refined sugar bet & searst with 2 or 3 drops of rosewater it must be very stif. & you must rub it white as you can git it. then put in your Almonds & drop it upon wafer paper & Scrape a little sugar on the top of them & so bake them To make fine white gingerbread as thin as a wafer Take halfe a pound of Almonds & blanch them & beat them in a marble morter with 2 pennyworth of Gum dragon steept in oring flower water then strain your gum into your morter & beat it very well then put in 3 drops of the spirits of Cinamon then have ready a pound of double refined sugar bolt & searst & put as much into your morter as you can beat into a stif paist. then take it out & work it as stif as you can then print it in mighty thin prints & you may colour some of it rid with Carmine before you make it stif or some of it with Cinamon
Szathmary Culinary Manuscripts and Cookbooks
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