DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 21

(21) to make frosted almonds take half a pound of Jordan Almonds wash them in warm water lay them on a plate before the fire to dry then take about 3 quarters of a pound of find powder sugar put it into your pan with as much water as will just [illegible] it.  Let it boil till it be Candy high then put in your Almonds stir them very well untill the sugar stick to them and be all dried up then powor them upon a [pottery?] plate, those [illegible] handsomly rounded lay aside, those that have great lumps on them breake of, take them, all the loose points of sugar, put them into your pan again with a little more water, let htem boil then take those that are not well rounded, put in again, [illegible] them as before. if you please you may put a little Chocolot among them sugar to make them that colour or you may blanch your Almonds and dry them very well, [illegible] them with a littleCarmim to make them red, but they are as pretty without anytyhing, much better to eat, the sugar [illegible] butter on when they are not blancht.

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(21) to make frosted almonds take half a pound of Jordan Almonds wash them in warm water lay them on a plate before the fire to dry then take about 3 quarters of a pound of find powder sugar put it into your pan with as much water as will just [illegible] it. Let it boil till it be Candy high then put in your Almonds stir them very well untill the sugar stick to them and be all dried up then powor them upon a [pottery?] plate, those [illegible] handsomly rounded lay aside, those that have great lumps on them breake of, take them, all the loose points of sugar, put them into your pan again with a little more water, let htem boil then take those that are not well rounded, put in again, [illegible] them as before. if you please you may put a little Chocolot among them sugar to make them that colour or you may blanch your Almonds and dry them very well, [illegible] them with a littleCarmim to make them red, but they are as pretty without anytyhing, much better to eat, the sugar [illegible] butter on when they are not blancht.