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John and Henry Locke cookery archive, item 2, 1830s?
Page 10
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[F?] Venice Bread French 1/2 lb Sugar 8 Yolks - 8 Eggs 1/2 lb Flour 6 oz Warm Butter Nougeat 12 oz of Almonds 7 - Do [i.e. ditto] - Sugar [Glucose?] 12 Eggs 1/2 Sugar 1/2 lb Flour Orgeat Surup 1 lb of Sweet Almonds 2 oz of bitter 1-pint of Water 3= lbs Sugar beat it in a mortar with juice of a lemon & a little Spring water Strain it through a Cloth boil 3 pounds of Sugar to a crack boil all up stirring it with a paddle till it is cold Add orange flour water or Essence of [Gardi?] Raspberry -
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[F?] Venice Bread French 1/2 lb Sugar 8 Yolks - 8 Eggs 1/2 lb Flour 6 oz Warm Butter Nougeat 12 oz of Almonds 7 - Do [i.e. ditto] - Sugar [Glucose?] 12 Eggs 1/2 Sugar 1/2 lb Flour Orgeat Surup 1 lb of Sweet Almonds 2 oz of bitter 1-pint of Water 3= lbs Sugar beat it in a mortar with juice of a lemon & a little Spring water Strain it through a Cloth boil 3 pounds of Sugar to a crack boil all up stirring it with a paddle till it is cold Add orange flour water or Essence of [Gardi?] Raspberry -
Szathmary Culinary Manuscripts and Cookbooks
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