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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 65
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To Make [Common?] [Biscuits?] 63 Beat eight eggs half an hour, put in a pound or sugar beat and sifted, with the rind of a lemon grated, whisk it an hour will it looks light, then put in a pound of flour, with a little rose water, and bake them in tins, or on paper, with sugar over them. Burnt Almonds Take two pounds of loaf sugar, two pound of Almonds, put them in a stew pan with a pint of water, set them over a clear fire, let them boil till you hear the almonds crack, take them off and stir them about till they are quite dry, now put them in a wire seive and sift all the sugar from them; put the sugar into the pan again with a little water, give it a boil put four spoonfuls of scraped cochineal to the sugar to colour it, put the almonds into the pan, keep stirring them over the fire till they are quite dry, put them into a glass and they will keep twelve months.
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To Make [Common?] [Biscuits?] 63 Beat eight eggs half an hour, put in a pound or sugar beat and sifted, with the rind of a lemon grated, whisk it an hour will it looks light, then put in a pound of flour, with a little rose water, and bake them in tins, or on paper, with sugar over them. Burnt Almonds Take two pounds of loaf sugar, two pound of Almonds, put them in a stew pan with a pint of water, set them over a clear fire, let them boil till you hear the almonds crack, take them off and stir them about till they are quite dry, now put them in a wire seive and sift all the sugar from them; put the sugar into the pan again with a little water, give it a boil put four spoonfuls of scraped cochineal to the sugar to colour it, put the almonds into the pan, keep stirring them over the fire till they are quite dry, put them into a glass and they will keep twelve months.
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