Transcribe
Translate
English cookbook, ca. 1850-1870
Page 39
More information
digital collection
archival collection guide
transcription tips
39 Lemon Biscuits. Blanch half a pound of Almonds in cold water - pound them fine with a little rose water, & the whites of six eggs well frothed - Take a pound of double refined Sugar - pound, & sift it - grate the rinds of three lemons - the yolks of six eggs - mix them all well together - then put in the Almonds and a quarter of a pound of dried Flour - Stir all thoroughly together - Butter your pans - but do not fill them - and sift fine Sugar over the biscuits before you put them in the Oven. Almond Flummery. Dissolve half an ounce of Isinglass in water - (1/2 a pint) put to it a pint of good cream - a handful of sweet almonds, & six bitter ones well pounded together - Set them over the fire - let it just boil up - then strain it thro' a cloth into a basin - Stir it till nearly cold - and put it into your mould - Turnip, & Carrot Soup may be made by adding Turnips, or Carrots boiled, mashed, & passed thro' a sieve, to the White Soup at Page 2 - leaving out the Eggs, and two thirds of the Cream or, by adding to any of the common Receipts, a quarter, or half pint of Cream -
Saving...
prev
next
39 Lemon Biscuits. Blanch half a pound of Almonds in cold water - pound them fine with a little rose water, & the whites of six eggs well frothed - Take a pound of double refined Sugar - pound, & sift it - grate the rinds of three lemons - the yolks of six eggs - mix them all well together - then put in the Almonds and a quarter of a pound of dried Flour - Stir all thoroughly together - Butter your pans - but do not fill them - and sift fine Sugar over the biscuits before you put them in the Oven. Almond Flummery. Dissolve half an ounce of Isinglass in water - (1/2 a pint) put to it a pint of good cream - a handful of sweet almonds, & six bitter ones well pounded together - Set them over the fire - let it just boil up - then strain it thro' a cloth into a basin - Stir it till nearly cold - and put it into your mould - Turnip, & Carrot Soup may be made by adding Turnips, or Carrots boiled, mashed, & passed thro' a sieve, to the White Soup at Page 2 - leaving out the Eggs, and two thirds of the Cream or, by adding to any of the common Receipts, a quarter, or half pint of Cream -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
