DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 148

are reduced to a marmalade, which strain through a coarse seive. While the turnips are stewing cut your mutton chops, and dip them into a little fat or butter, with pepper & salt: put them upon the gridiron to broil, baste them with the remainder of the fat or butter and serve them upon the turnips. 
To make almond biscuits
They are of two sorts, bitter & sweet almonds: to make the last take a quarter of a lb of sweet almonds, pick and pound them fine in a mortar, sprinkling them from time to time with a little fine sugar; then beat them a 1/4 of an hour with an oz of flour, the yolks of 3 eggs & 4 ozs of fine sugar, adding afterwards the whites of 4 eggs whipt to a froth have ready some paper moulds made like boxes, about the length of two fingers square; butter them inside, and put in your biscuits, throwing over them equal quantities

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are reduced to a marmalade, which strain through a coarse seive. While the turnips are stewing cut your mutton chops, and dip them into a little fat or butter, with pepper & salt: put them upon the gridiron to broil, baste them with the remainder of the fat or butter and serve them upon the turnips. To make almond biscuits They are of two sorts, bitter & sweet almonds: to make the last take a quarter of a lb of sweet almonds, pick and pound them fine in a mortar, sprinkling them from time to time with a little fine sugar; then beat them a 1/4 of an hour with an oz of flour, the yolks of 3 eggs & 4 ozs of fine sugar, adding afterwards the whites of 4 eggs whipt to a froth have ready some paper moulds made like boxes, about the length of two fingers square; butter them inside, and put in your biscuits, throwing over them equal quantities