Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 119
More information
digital collection
archival collection guide
transcription tips
Maccaroon Cakes Blanch 4 oz of Almonds and mix with 4 spoonsful of Orange flour water whisk the whites of 4 Eggs to a froth, then mix it with 1 lb of sifted sugar and the almonds to a paste, then laying 1 sheet of wafer paper on a tin, place on it some little Cakes the shape of Maccaroons. Potted Beef Take 4 lbs of beef fine from sinews, rub it over with sugar, salt and saltpetre about 1/2 oz of each to that quantity of beef, in that state let it lie 24 hours or 48 hours, turning it over 3 or 4 times, then put it into an oven with a little chopped suet and about 1/2 pint of water. When sufficiently stewed draw the fat and gravy from the meat and pound it in a Marble Mortar till it is quite smooth adding to it some cayenne, white pepper, salt a little pounded mace, a little of the clear gravy, 1/2 lb butter Melted to oil and the
Saving...
prev
next
Maccaroon Cakes Blanch 4 oz of Almonds and mix with 4 spoonsful of Orange flour water whisk the whites of 4 Eggs to a froth, then mix it with 1 lb of sifted sugar and the almonds to a paste, then laying 1 sheet of wafer paper on a tin, place on it some little Cakes the shape of Maccaroons. Potted Beef Take 4 lbs of beef fine from sinews, rub it over with sugar, salt and saltpetre about 1/2 oz of each to that quantity of beef, in that state let it lie 24 hours or 48 hours, turning it over 3 or 4 times, then put it into an oven with a little chopped suet and about 1/2 pint of water. When sufficiently stewed draw the fat and gravy from the meat and pound it in a Marble Mortar till it is quite smooth adding to it some cayenne, white pepper, salt a little pounded mace, a little of the clear gravy, 1/2 lb butter Melted to oil and the
Szathmary Culinary Manuscripts and Cookbooks
sidebar
