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John and Henry Locke cookery archive, item 2, 1830s?
Page 99
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French [Routes?] 1 1/2 of Arumd Sugar 3 oz of ground sweet almonds, 3 oz of ground bitter almonds, 3 oz of ground rice. Mix this together add 4 whites of eggs slightly whisked. mix and mould well. cut them out of blocks, lay them on tins previously well butterd and flourd bake in a very cool oven [upside down] Almonds & 2oz sweet little milk sweeten to taste the yolks of 5 eggs & whites Beat up little eau-de-vis & fill your tartletts with this souffle
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French [Routes?] 1 1/2 of Arumd Sugar 3 oz of ground sweet almonds, 3 oz of ground bitter almonds, 3 oz of ground rice. Mix this together add 4 whites of eggs slightly whisked. mix and mould well. cut them out of blocks, lay them on tins previously well butterd and flourd bake in a very cool oven [upside down] Almonds & 2oz sweet little milk sweeten to taste the yolks of 5 eggs & whites Beat up little eau-de-vis & fill your tartletts with this souffle
Szathmary Culinary Manuscripts and Cookbooks
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