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English cookbook, 1600s
Page 87
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form you please and lay them upon white papers and straw suggar upon the tops of them and take them not off the papers untill they be fully cold To make almond bisket Take a pound of almonds and blench them and beat them and take halfe a pound of [refanade?] suggar and the whits of four eggs and beat them together untill they be very white then putt in some greated white bread and when it is weel beaten add to it a litle flour and drop them upon white papers in what forme you please and if you think fit you may add to it a quarter of a pound of
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form you please and lay them upon white papers and straw suggar upon the tops of them and take them not off the papers untill they be fully cold To make almond bisket Take a pound of almonds and blench them and beat them and take halfe a pound of [refanade?] suggar and the whits of four eggs and beat them together untill they be very white then putt in some greated white bread and when it is weel beaten add to it a litle flour and drop them upon white papers in what forme you please and if you think fit you may add to it a quarter of a pound of
Szathmary Culinary Manuscripts and Cookbooks
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