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Anne Bayne booke [of recipes] circa 1700
Page 9
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(9) How to make mackrounds Take 3 pound of almonds after they are blancht put them into water. then take them out again into a cloath let them drayne but do not dry them. Then beat them first in a brass-morter and then in a marble one until they be very fine paist then have ready [bott?] and put thro your wire sieve 3 pound of fine powder sugar. put it to your almonds and mix it well with your hand. Then have ready broken in a pot the whites of 12 eggs and put into it. then stir it well with your wooden stirer. Then lay them out have your wisk round with wafers double. you must wet the edges with a little water and let them touch one to another so drop them on to the wafers and when you have got all laid out, set them into the oven and just air them then take them out and have some double refined sugar dried and bott in your little Tiffany Toms and dust them well over so set them into the oven again and bake them but let not your oven be too hot because your [stuff?] must be up. they bake very well with savoy biskotts. if you would have any of them in little drops you must make your paist much thiner with the whites of eggs this will make 6 pounds of mackrounds.
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(9) How to make mackrounds Take 3 pound of almonds after they are blancht put them into water. then take them out again into a cloath let them drayne but do not dry them. Then beat them first in a brass-morter and then in a marble one until they be very fine paist then have ready [bott?] and put thro your wire sieve 3 pound of fine powder sugar. put it to your almonds and mix it well with your hand. Then have ready broken in a pot the whites of 12 eggs and put into it. then stir it well with your wooden stirer. Then lay them out have your wisk round with wafers double. you must wet the edges with a little water and let them touch one to another so drop them on to the wafers and when you have got all laid out, set them into the oven and just air them then take them out and have some double refined sugar dried and bott in your little Tiffany Toms and dust them well over so set them into the oven again and bake them but let not your oven be too hot because your [stuff?] must be up. they bake very well with savoy biskotts. if you would have any of them in little drops you must make your paist much thiner with the whites of eggs this will make 6 pounds of mackrounds.
Szathmary Culinary Manuscripts and Cookbooks
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