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English cookbook, 1820
Page 47
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Make Weaffers Take a quarter of a pound of sugar & as much flower three eggs & a spoonfull of orange flower water or Rose water beat the eggs very well then put in Sugar & flower & beat it well then put In as much Milk as will make it a thin Batter let it stand a little while before you us it brown sugar is better than white. Mts Walmslys Recerpt for making Mackaroons Take a pound of Almonds & blanch them in cold water & set them to sun then bounse them well in a Marble Morter & put in a little rose water to keep them from oyling take a pound of loaf sugar knocked & sifted through a fine Sieve take two white of eggs beat to a froth take the froth & mix it in the Sugar but do not mix it too light & then put in the Almonds and drop it on wafer paper & bake it. To make a white plumb cake Take a pound of flower dried well before the fire four pound of fresh Butter worked to Cream 2 pound
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Make Weaffers Take a quarter of a pound of sugar & as much flower three eggs & a spoonfull of orange flower water or Rose water beat the eggs very well then put in Sugar & flower & beat it well then put In as much Milk as will make it a thin Batter let it stand a little while before you us it brown sugar is better than white. Mts Walmslys Recerpt for making Mackaroons Take a pound of Almonds & blanch them in cold water & set them to sun then bounse them well in a Marble Morter & put in a little rose water to keep them from oyling take a pound of loaf sugar knocked & sifted through a fine Sieve take two white of eggs beat to a froth take the froth & mix it in the Sugar but do not mix it too light & then put in the Almonds and drop it on wafer paper & bake it. To make a white plumb cake Take a pound of flower dried well before the fire four pound of fresh Butter worked to Cream 2 pound
Szathmary Culinary Manuscripts and Cookbooks
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