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American cookbook, 1759
Page 14
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To make Jumballs Take two pounds of fine Flower, & half a pound of fine Sugar, half a pound of sweete Butter, one ounce of Anniseedes, the yealks of 6 eggs, and as much Rosewater, as will make these into past: And make it up into knotts, & upon papers bake them in an oven, that will not burne, & so keepe them in a Boxe. To make Maccarones. Take a pound of Jordane Allmonds, blanch them with cold water; take half a pound of fine Sugar finely beaten: Stamp the Allmonds, and as you stamp them, put in sometimes some Sugar, & a litle Rosewater to keepe them from oyling. When you think they are enough, & have mingled all the Sugar, put to it the white of an Egg, & a litle Anniseedes: stirre them well together, & lay it by spoonefulls on wafers, & bake them upon plates.
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To make Jumballs Take two pounds of fine Flower, & half a pound of fine Sugar, half a pound of sweete Butter, one ounce of Anniseedes, the yealks of 6 eggs, and as much Rosewater, as will make these into past: And make it up into knotts, & upon papers bake them in an oven, that will not burne, & so keepe them in a Boxe. To make Maccarones. Take a pound of Jordane Allmonds, blanch them with cold water; take half a pound of fine Sugar finely beaten: Stamp the Allmonds, and as you stamp them, put in sometimes some Sugar, & a litle Rosewater to keepe them from oyling. When you think they are enough, & have mingled all the Sugar, put to it the white of an Egg, & a litle Anniseedes: stirre them well together, & lay it by spoonefulls on wafers, & bake them upon plates.
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