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Robert Godfrey receipts, 1665-1799
Page 133
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To make Nun's Biskett 133 Take a pound of double refined Sugar, put it in a deep [indecipherable] bason, put to it the yolkes of Six Eggs and Two whites, keep them beating till You Use them, take halfe a pound of almonds blanched, beat them very fine in a marble morter with Four whites of Eggs and Some orange flower water, grate the peel of a Lemon & the Green of 2 or 3 pieces of Candied [indecipherable] stired, put it into the Sugar & Eggs & when y'Almonds are beaten fine put them in by degrees with halfe a pound of flower dried, beat them all well together with a spoon, bake them in cake or biscute pans, butter them but don't fill them above halfe full, putt them into a Quick Oven but take care of scorching them when they are almost enough, take them out and turn them on paper dredged with Sugar set them in the oven a Little while to dry
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To make Nun's Biskett 133 Take a pound of double refined Sugar, put it in a deep [indecipherable] bason, put to it the yolkes of Six Eggs and Two whites, keep them beating till You Use them, take halfe a pound of almonds blanched, beat them very fine in a marble morter with Four whites of Eggs and Some orange flower water, grate the peel of a Lemon & the Green of 2 or 3 pieces of Candied [indecipherable] stired, put it into the Sugar & Eggs & when y'Almonds are beaten fine put them in by degrees with halfe a pound of flower dried, beat them all well together with a spoon, bake them in cake or biscute pans, butter them but don't fill them above halfe full, putt them into a Quick Oven but take care of scorching them when they are almost enough, take them out and turn them on paper dredged with Sugar set them in the oven a Little while to dry
Szathmary Culinary Manuscripts and Cookbooks
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