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Anne Bayne booke [of recipes] circa 1700
Page 132
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(132) To make yellow Almond butter Take 14 Eggs. beat the yolks of them very well. & strain them into a pint of Cream. set it on the fire & stir it till it boile. then it will be like Curds & whey then strain it thro a Cloath till the whey be all from it. then beat it in a marble morter with a little oring flower water. beat it till it be like fine Curds then sweeten it to your taist with double refined sugar then have ready bett about 30 Almonds very fine. then put it upon a Chinay dish high in the midle & smooth it with the back of a spoon. as you doe Curds. & have a few Jordan Almonds. blancht & cut in long peices. & stick them all over the top of it. To make a straw berry foole Boile a quart of Cream with the yolks of Eggs. & sweeten it with sugar to your taist. then put into it a quart of straw berries & stir it very well to serve it up.
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(132) To make yellow Almond butter Take 14 Eggs. beat the yolks of them very well. & strain them into a pint of Cream. set it on the fire & stir it till it boile. then it will be like Curds & whey then strain it thro a Cloath till the whey be all from it. then beat it in a marble morter with a little oring flower water. beat it till it be like fine Curds then sweeten it to your taist with double refined sugar then have ready bett about 30 Almonds very fine. then put it upon a Chinay dish high in the midle & smooth it with the back of a spoon. as you doe Curds. & have a few Jordan Almonds. blancht & cut in long peices. & stick them all over the top of it. To make a straw berry foole Boile a quart of Cream with the yolks of Eggs. & sweeten it with sugar to your taist. then put into it a quart of straw berries & stir it very well to serve it up.
Szathmary Culinary Manuscripts and Cookbooks
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