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Ann Kenwrick cookbook, 1770
Page 46
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And set in a stewe for a day or too, then beat it in a stone morter, putting in as much sugar as will make it into a stiff past, then lay them out upon double papers pretty flat some long and some round bake them in an ovon after the batch of tarts are drawn, paper and box them up. Chocolate Puffs Take half a pound of double refind sugar, sarchd with as much choclate as will make it brown, and when it's well mixed with sugar, take the white of an egg or 2 and beat it up to a froth, and mix with the sugar and chocolate till its a stiff past, then lay them out upon duoble papers pretty flat, some long and some round, bake them in a ovon after a batch of tarts are drawn. To Make Puffs Take a quarter of a pound of Jordan Almonds, blanch'd in cold water, then take them out and dry them in a cloth, then take 3 quarters of a pound of double refin'd sugar sarch'd, and put the Almonds in a morter and beate them with a little orange flower water, beat it into a fine past, and take care you don't make it too wett, then take it out and mix it with sugar and the white beat to a froth, then make it up in little past, and put in through the squort and squort them on papers into what fashion you please, bake them in a warm ovon neither to hott nor too cold. To Make Puffs Take gum dragon and lay it in a steeping in orange flower or rose water all night, then strain it through a fine cloth and take doubl refin'd sugar and sift it into as much chocolate as will colour and thicken it and when its stiff enough to role, then put it through the squort, into what fashion you please and bkae them in a moderate ovon, lay them upon papers, and paper and box them up R
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And set in a stewe for a day or too, then beat it in a stone morter, putting in as much sugar as will make it into a stiff past, then lay them out upon double papers pretty flat some long and some round bake them in an ovon after the batch of tarts are drawn, paper and box them up. Chocolate Puffs Take half a pound of double refind sugar, sarchd with as much choclate as will make it brown, and when it's well mixed with sugar, take the white of an egg or 2 and beat it up to a froth, and mix with the sugar and chocolate till its a stiff past, then lay them out upon duoble papers pretty flat, some long and some round, bake them in a ovon after a batch of tarts are drawn. To Make Puffs Take a quarter of a pound of Jordan Almonds, blanch'd in cold water, then take them out and dry them in a cloth, then take 3 quarters of a pound of double refin'd sugar sarch'd, and put the Almonds in a morter and beate them with a little orange flower water, beat it into a fine past, and take care you don't make it too wett, then take it out and mix it with sugar and the white beat to a froth, then make it up in little past, and put in through the squort and squort them on papers into what fashion you please, bake them in a warm ovon neither to hott nor too cold. To Make Puffs Take gum dragon and lay it in a steeping in orange flower or rose water all night, then strain it through a fine cloth and take doubl refin'd sugar and sift it into as much chocolate as will colour and thicken it and when its stiff enough to role, then put it through the squort, into what fashion you please and bkae them in a moderate ovon, lay them upon papers, and paper and box them up R
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