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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 131
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4 Spoonfulls of Rose Water; wash your Butter then work it to a Cream; then put in all your Things & beat it well with your Hand an Hour or two - To make Macaroons. Take 1/2 lb of Almonds, blanch & pound them in a Mortar, with a little Rose Water, to keep them from Oyling; take 10 oz: of Sugar pounded & sifted; put it upon your Almonds as soon as they are pounded, the Whites of 3 Eggs; beat them to a Curd & let them stand for the Oyl to run from them; when
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4 Spoonfulls of Rose Water; wash your Butter then work it to a Cream; then put in all your Things & beat it well with your Hand an Hour or two - To make Macaroons. Take 1/2 lb of Almonds, blanch & pound them in a Mortar, with a little Rose Water, to keep them from Oyling; take 10 oz: of Sugar pounded & sifted; put it upon your Almonds as soon as they are pounded, the Whites of 3 Eggs; beat them to a Curd & let them stand for the Oyl to run from them; when
Szathmary Culinary Manuscripts and Cookbooks
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