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American cookbook, 1759
Page 6
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To make Marchpane-stuff Take the best Allmonds, you can gett, put them in cold water to blanch them, & when you have blanched them, weigh them, and to every pound of them, take a pound of Sugar: which Sugar sett to the fire, to boile to a Candy: While yoe Sugar is boiling, beate yoe Allmonds very small, & then put them to your Sugar, & stirre them very well together on an easy fire. And when you see that it is something stiffe, take it of the fire, & cast it on a cleane paper, and worke it up to past with Sugar finely searced, and print it as you please.
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To make Marchpane-stuff Take the best Allmonds, you can gett, put them in cold water to blanch them, & when you have blanched them, weigh them, and to every pound of them, take a pound of Sugar: which Sugar sett to the fire, to boile to a Candy: While yoe Sugar is boiling, beate yoe Allmonds very small, & then put them to your Sugar, & stirre them very well together on an easy fire. And when you see that it is something stiffe, take it of the fire, & cast it on a cleane paper, and worke it up to past with Sugar finely searced, and print it as you please.
Szathmary Culinary Manuscripts and Cookbooks
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