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Anne Bayne booke [of recipes] circa 1700
Page 12
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(12) How to make Almond Jumballs Take 2 ounces of Almonds blansh them & beat them in your marble morter then have ready a quarter of an ounce of Gum [dragon?] steept in water over night then strain it thro a seive of muzlin then beat your Almonds with your gum very well. then put in as much double refined sugar as you can git bett in. before you [wisk?] it up take as much as you think to make into colours. & for your [sid?] you must take a little of this paist & work in a little Carmine as mush as will make it a pretty colour & a little Cream of Tartar with it 7 for your yellow a little [Gambonyi?]. [illegible] & put thro your hair seive & work it up in your paist with a little [pinch] of it & for green take a little [pinch] of your paist & work it with a little [Gambouyi?] & a little fine powder blew. & for blew only a little powder blew [workt?] with a little lump of your paist. & for your Coloured puft you must work a [pinch?] of every Colour smooth & flat & thin [only?] as your finger makes it & between every [laire?] of Coloured lay a lairt of white & so flat them with your hand when they are laid and upon another make them pretty thin then cut them of with your [Jeging?] iron in narrow long [illegible] about the length of a yard & about 2 fingers broad & lay them upon papers & when you set them into the oven [illegible] them over the top with double-refined sugar & water mixt pretty thick. turn over
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(12) How to make Almond Jumballs Take 2 ounces of Almonds blansh them & beat them in your marble morter then have ready a quarter of an ounce of Gum [dragon?] steept in water over night then strain it thro a seive of muzlin then beat your Almonds with your gum very well. then put in as much double refined sugar as you can git bett in. before you [wisk?] it up take as much as you think to make into colours. & for your [sid?] you must take a little of this paist & work in a little Carmine as mush as will make it a pretty colour & a little Cream of Tartar with it 7 for your yellow a little [Gambonyi?]. [illegible] & put thro your hair seive & work it up in your paist with a little [pinch] of it & for green take a little [pinch] of your paist & work it with a little [Gambouyi?] & a little fine powder blew. & for blew only a little powder blew [workt?] with a little lump of your paist. & for your Coloured puft you must work a [pinch?] of every Colour smooth & flat & thin [only?] as your finger makes it & between every [laire?] of Coloured lay a lairt of white & so flat them with your hand when they are laid and upon another make them pretty thin then cut them of with your [Jeging?] iron in narrow long [illegible] about the length of a yard & about 2 fingers broad & lay them upon papers & when you set them into the oven [illegible] them over the top with double-refined sugar & water mixt pretty thick. turn over
Szathmary Culinary Manuscripts and Cookbooks
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