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American cookbook, 1759
Page 13
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Put to them a sufficient quantity of Rosewater, as will keepe them from beeing an oyle; Then put your Sugar, & Allmonds into a pewter dish, & so boile them over coales till it will come cleane from the bottome of the dish: Then put in 2 graines of Musk, & 3 graines of Ambergreece: then take them of the coales, & when they are allmost cold, put in the whites of two or 3 eggs, then lay them upon Marchpane wafers, & sett them upon a Py-plate: putt them into an oven, heate the oven as hote as for Small Manchet: Have a care to take them out, as soone as they change colour.
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Put to them a sufficient quantity of Rosewater, as will keepe them from beeing an oyle; Then put your Sugar, & Allmonds into a pewter dish, & so boile them over coales till it will come cleane from the bottome of the dish: Then put in 2 graines of Musk, & 3 graines of Ambergreece: then take them of the coales, & when they are allmost cold, put in the whites of two or 3 eggs, then lay them upon Marchpane wafers, & sett them upon a Py-plate: putt them into an oven, heate the oven as hote as for Small Manchet: Have a care to take them out, as soone as they change colour.
Szathmary Culinary Manuscripts and Cookbooks
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