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Anne Bayne booke [of recipes] circa 1700
Page 135
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(135) To make Almond butter that is sworted Take a good handfull of Almonds blancht & bett very fine. then take about a pint of Cream. set it on the fire to warm. then take 4 Eggs leave out 2 of the whites beat them very well & strain them into your Cream. besure your Cream doe not boile [then?] put in your Almonds & sweeten it to your taist with double refined sugar. mix all well together & set it over a slow fire stiring it the wrong way untill it be stif as you can git it. then power it into a pot & let it stand all night then work it [up?] with a little double refined sugar before you put it into your swort so swort it on to a Chinay dish.
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(135) To make Almond butter that is sworted Take a good handfull of Almonds blancht & bett very fine. then take about a pint of Cream. set it on the fire to warm. then take 4 Eggs leave out 2 of the whites beat them very well & strain them into your Cream. besure your Cream doe not boile [then?] put in your Almonds & sweeten it to your taist with double refined sugar. mix all well together & set it over a slow fire stiring it the wrong way untill it be stif as you can git it. then power it into a pot & let it stand all night then work it [up?] with a little double refined sugar before you put it into your swort so swort it on to a Chinay dish.
Szathmary Culinary Manuscripts and Cookbooks
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