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English cookbook, 1700
Page 94a
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Pare some Apricots, split them, take out the Stones, & put them into a Stone Jar, (illegible) paper as in the Jar & put it into a kettle of boiling water, when sufficently soft pulp them through a hair sieve and add the weight of Sugar when hot stir them & put it by (illegible) the next day then if your quantity of apricots is 2 lb. beat the whites of 3 eggs well & add to the apricots & beat all together for (illegible) two hours let it stand (illegible) the next day & with a tea spoon drop it in small cakes on white paper and let it dry it gradually in the Sun or any dry place (illegible) they will come off the paper easily. You must proportion the eggs to the weight of Fruit. any fruit will make them.
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Pare some Apricots, split them, take out the Stones, & put them into a Stone Jar, (illegible) paper as in the Jar & put it into a kettle of boiling water, when sufficently soft pulp them through a hair sieve and add the weight of Sugar when hot stir them & put it by (illegible) the next day then if your quantity of apricots is 2 lb. beat the whites of 3 eggs well & add to the apricots & beat all together for (illegible) two hours let it stand (illegible) the next day & with a tea spoon drop it in small cakes on white paper and let it dry it gradually in the Sun or any dry place (illegible) they will come off the paper easily. You must proportion the eggs to the weight of Fruit. any fruit will make them.
Szathmary Culinary Manuscripts and Cookbooks
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