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Jos. Forbes cookbook, circa 1790s
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1 To make Gingerbread Take one pound of Sugar, one pou[incomplete] of Butter, one ounce of ginger, [incomplete] fulls of Rosewater 2 To make Macoroons One pound of almonds, blanch'd in cold water, beat [incomplete] a Stone or Wooden Mortar, add to it one pound [incomplete] Refind Sugar, sifted through Lawn, six Whites of [incomplete] Mixed all carefully together, Mix Rosewater to your Almonds while they are beating & make them in a Quick Oven 3 Plain Cake II lb., Flour, 4 lb. Butter, 4 lb. Sugar, [7?] lb.Currants 2 1/4 ounces Spice in Sorts, Sweet Wine, 1 pound 1/2 cream, Rosewater 1 [lb.], Eggs 10, Loaf Sugar 2 1/4 lb 4 A Florendine 3 lb Flour 2 1/2 pound Butter, 1/2 lb Rice, 1 lb Currants 3/4 lb Suet, 1 eg [incomplete] 1/2 pound Rosewater, One Nutmegg, 1/2 oz Cinnamon, Citron what you please one penny Loaf, Sugar, one pint of Milk
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1 To make Gingerbread Take one pound of Sugar, one pou[incomplete] of Butter, one ounce of ginger, [incomplete] fulls of Rosewater 2 To make Macoroons One pound of almonds, blanch'd in cold water, beat [incomplete] a Stone or Wooden Mortar, add to it one pound [incomplete] Refind Sugar, sifted through Lawn, six Whites of [incomplete] Mixed all carefully together, Mix Rosewater to your Almonds while they are beating & make them in a Quick Oven 3 Plain Cake II lb., Flour, 4 lb. Butter, 4 lb. Sugar, [7?] lb.Currants 2 1/4 ounces Spice in Sorts, Sweet Wine, 1 pound 1/2 cream, Rosewater 1 [lb.], Eggs 10, Loaf Sugar 2 1/4 lb 4 A Florendine 3 lb Flour 2 1/2 pound Butter, 1/2 lb Rice, 1 lb Currants 3/4 lb Suet, 1 eg [incomplete] 1/2 pound Rosewater, One Nutmegg, 1/2 oz Cinnamon, Citron what you please one penny Loaf, Sugar, one pint of Milk
Szathmary Culinary Manuscripts and Cookbooks
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