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Carr family cookbook, 1741-1753
Page 47
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Ratifee Biskett Take a quarter of a pound of bitter almonds and as many Indian almonds blanch and beat them both into a paist with orange flower water then put to this the yolks of 8 eggs, and the whites of six beaten to a froth, a pound of double refined sugar finely powderd and [seaned?] half a pound of flower well dryd, when all these are well mixed together put the batter or paist into cards make in the form of little drippin pans well butterd then dridge fine sugar over them & let them stand in the oven a quarter of an hour The longer you beat them the whiter heyl be
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Ratifee Biskett Take a quarter of a pound of bitter almonds and as many Indian almonds blanch and beat them both into a paist with orange flower water then put to this the yolks of 8 eggs, and the whites of six beaten to a froth, a pound of double refined sugar finely powderd and [seaned?] half a pound of flower well dryd, when all these are well mixed together put the batter or paist into cards make in the form of little drippin pans well butterd then dridge fine sugar over them & let them stand in the oven a quarter of an hour The longer you beat them the whiter heyl be
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