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Margaret Dyson Holland cookbook, 1834
Page 78
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To make Filberts (191) Take four ounces of Sweet almonds blanched and beat them, two ounces of bitter almonds blanched and beat also, Six ounces of white Sugar pounded, they should be beat in a mortar least a little of the Sugar to roll the paste in, as much white of egg, as will make it into a froth roll it out and cut it with a cutter the depth of a filbert, bake them in paper in a Slow oven, then bake the kernel of a goden almond dip the meat in the white of an egg to Stick them together. A french Apple Pudding (192) Take any number of apples, pare them and having taken out the core, put them into the dish intended for the table with Some Sugar bake them in a Slow oven until they become a marmalade. Blanch and pound half a pound of Sweet almonds, with one ounce of butter put to them half a pint of cream, the yolks of two eggs and the whites of one, Sweeten to your taste, and pour the mixture over the apples, bake it in a gentle oven. Mrs Dudding
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To make Filberts (191) Take four ounces of Sweet almonds blanched and beat them, two ounces of bitter almonds blanched and beat also, Six ounces of white Sugar pounded, they should be beat in a mortar least a little of the Sugar to roll the paste in, as much white of egg, as will make it into a froth roll it out and cut it with a cutter the depth of a filbert, bake them in paper in a Slow oven, then bake the kernel of a goden almond dip the meat in the white of an egg to Stick them together. A french Apple Pudding (192) Take any number of apples, pare them and having taken out the core, put them into the dish intended for the table with Some Sugar bake them in a Slow oven until they become a marmalade. Blanch and pound half a pound of Sweet almonds, with one ounce of butter put to them half a pint of cream, the yolks of two eggs and the whites of one, Sweeten to your taste, and pour the mixture over the apples, bake it in a gentle oven. Mrs Dudding
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