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Grizelda Hart cookbook, Jan. 6, 1823
Page 14
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Almonds Take 3 Quarters of a lb of Butter and 1 lb of sugar Beat to a cream, Eight eggs Beat very light, tablespoonfull of pounded cinnamon, a wine glass of brandy, the same of rose water Mix all together with flour sufficient to make a stiff dough after cutting them with your moulds, they must be boiled in lard the same as doughnuts
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Almonds Take 3 Quarters of a lb of Butter and 1 lb of sugar Beat to a cream, Eight eggs Beat very light, tablespoonfull of pounded cinnamon, a wine glass of brandy, the same of rose water Mix all together with flour sufficient to make a stiff dough after cutting them with your moulds, they must be boiled in lard the same as doughnuts
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