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New England cookbook, 1855-1934
Page 13
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Buns One pound & a half of flour, (a quarter of a pound left to sift in last) & half a pound of butter cut up fine together, then add four eggs, beaten to a froth, pour tea cups full of milk, half a wine glass of brandy, wine & rose water each, & one wine glass of yeast; stir it altogether with a knife & add half a pound of sugar then add the quarter of a pd of flour, & when the lumps are well beaten, set it to rise in the pans it is to be baked in. This quantity will make four large tins full. Maccaroon Cakes Blanch one pound of sweet almonds & beat them fine in a mortar with a little rose water, to keep them from oiling, put to them a pound of loaf sugar, beat the whites of six eggs to a froth, then put them in & beat them well together, & drop them on wafer paper, sift sugar over them & bake them in a slack oven.
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Buns One pound & a half of flour, (a quarter of a pound left to sift in last) & half a pound of butter cut up fine together, then add four eggs, beaten to a froth, pour tea cups full of milk, half a wine glass of brandy, wine & rose water each, & one wine glass of yeast; stir it altogether with a knife & add half a pound of sugar then add the quarter of a pd of flour, & when the lumps are well beaten, set it to rise in the pans it is to be baked in. This quantity will make four large tins full. Maccaroon Cakes Blanch one pound of sweet almonds & beat them fine in a mortar with a little rose water, to keep them from oiling, put to them a pound of loaf sugar, beat the whites of six eggs to a froth, then put them in & beat them well together, & drop them on wafer paper, sift sugar over them & bake them in a slack oven.
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