DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1759

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Page 11

To make Bisket Cakes.
Take the yealks of 8 eggs, & 4 whites one pound of Sugar, & one spoone full of Rosewater, & boile them together an houre, & put in one pound of Flower, & a graine of Musk, Caraway seede, & Cullemerseed steeped in Rosewater, & dry them in a cloth: Put them in plates, or saucers, and bake them. Take one pound of Jordane - or Valence - Almonds, & blanch them: then beate them with half a pound of Sugar: put in now & then one spoonfull of Rosewater, & beate it into very faire past: then put it into a silver dish, & strew a spoonefull of flower upon the past, & stirr it continually, & let it boile, while you think it dry through: then take some ginger, & sugar finely beaten, & searced, & mould your past in it, & rowle it very thinne, & print it, & dry it in your Stove.
You may make the same Past with Cynamon in stead of Ginger.

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To make Bisket Cakes. Take the yealks of 8 eggs, & 4 whites one pound of Sugar, & one spoone full of Rosewater, & boile them together an houre, & put in one pound of Flower, & a graine of Musk, Caraway seede, & Cullemerseed steeped in Rosewater, & dry them in a cloth: Put them in plates, or saucers, and bake them. Take one pound of Jordane - or Valence - Almonds, & blanch them: then beate them with half a pound of Sugar: put in now & then one spoonfull of Rosewater, & beate it into very faire past: then put it into a silver dish, & strew a spoonefull of flower upon the past, & stirr it continually, & let it boile, while you think it dry through: then take some ginger, & sugar finely beaten, & searced, & mould your past in it, & rowle it very thinne, & print it, & dry it in your Stove. You may make the same Past with Cynamon in stead of Ginger.