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New England cookbook, 1825-1870
Page 109
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Soft Jumbles [5?] coffee cups of flour [illegible] of sugar 2 of butter 8 eggs spice Soft Jumbles 4 tea cups of flour [3?] of sugar 2 of butter 6 eggs spice Maccaroons Soak half a pound of sweet almond almonds in boiling hot water till the skins will rub of easly wipe them dry When you have rubed of the skins pound them fine with rose water Beat the whites of [3?] eggs to a stiff froth then stir in graduly a half a pound
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Soft Jumbles [5?] coffee cups of flour [illegible] of sugar 2 of butter 8 eggs spice Soft Jumbles 4 tea cups of flour [3?] of sugar 2 of butter 6 eggs spice Maccaroons Soak half a pound of sweet almond almonds in boiling hot water till the skins will rub of easly wipe them dry When you have rubed of the skins pound them fine with rose water Beat the whites of [3?] eggs to a stiff froth then stir in graduly a half a pound
Szathmary Culinary Manuscripts and Cookbooks
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