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Ann Kenwrick cookbook, 1770
Page 142
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Water and Sugar, a pound of Currants, Nut-meggs, Cloves and Mace, let your Crud be very Smooth and fine, and a Little dyet bread grated, mix it all Together, Some Allmonds beate fine. For White Broth. Blanched Allmonds beat and Shamed With Cream thickned with yolks of Eggs. To Make a Florentine or Allmond Cake Tart. Take a Quart of Cream, and when it Boiles put in halfe a pound of blanched Almonds, beat with Rose water boile It together till it be thick, Stirring it Always that it dont burn, when it is Cold put in a little raw Cream, the yolks Of 12 Eggs, Some Canded Orange and Cittern, halfe a pound of powder sugar, Then fill your Florrentine or Tart, in a Sheet of puff past, in a broad brim'd Dish, cover'd with the same past, Stick it With blanched Allmonds and Candied Cittern, let your Tart lid be cut very Hollow, Garnish your Dish with Sugar And puff past. To Make an Olio after The Court Fashion. First make a Friggasy of a Calves head Then lay a powdred Goose in the middle of the dish, then lay Marrow bones round Your dish, and boild Pigeons and thin of Bacon, with veal Sweet breds fry'd or roasted balls of force meat, with some
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Water and Sugar, a pound of Currants, Nut-meggs, Cloves and Mace, let your Crud be very Smooth and fine, and a Little dyet bread grated, mix it all Together, Some Allmonds beate fine. For White Broth. Blanched Allmonds beat and Shamed With Cream thickned with yolks of Eggs. To Make a Florentine or Allmond Cake Tart. Take a Quart of Cream, and when it Boiles put in halfe a pound of blanched Almonds, beat with Rose water boile It together till it be thick, Stirring it Always that it dont burn, when it is Cold put in a little raw Cream, the yolks Of 12 Eggs, Some Canded Orange and Cittern, halfe a pound of powder sugar, Then fill your Florrentine or Tart, in a Sheet of puff past, in a broad brim'd Dish, cover'd with the same past, Stick it With blanched Allmonds and Candied Cittern, let your Tart lid be cut very Hollow, Garnish your Dish with Sugar And puff past. To Make an Olio after The Court Fashion. First make a Friggasy of a Calves head Then lay a powdred Goose in the middle of the dish, then lay Marrow bones round Your dish, and boild Pigeons and thin of Bacon, with veal Sweet breds fry'd or roasted balls of force meat, with some
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