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English cookbook, 1799
Page 318
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Almond Paste Mrs Hutton 2 oz of Jordan almonds & 2 oz of Bitter almonds beat very fine in a mortar, with half an oz of Camphar, to which add two large spoonfuls of Honey disolved the Camphar in a Spirits of wine, before you mix with the almonds & a little Rose water if you like it Ratefie Cakes Mrs Mires 2 ounce sweet almonds 1 ounce of bitter Almonds, half of Loaf Sugar all finely beaten, beat the white of an Egg to a very strong froth, mix all well together put on wafer paper in very small peices - Mock Turtle Soup Mrs Hernim Take a Clves head with the skin on, boile it about an hour take a good stronge stock add pounded mace, nutmeg cayenne peper, a little Walnut catchup & a little Lemon juice serve it up with force meat balls & Eggs balls a Tea cup of Sherry wine and thicken it with Butter & Flour and morel catchup -
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Almond Paste Mrs Hutton 2 oz of Jordan almonds & 2 oz of Bitter almonds beat very fine in a mortar, with half an oz of Camphar, to which add two large spoonfuls of Honey disolved the Camphar in a Spirits of wine, before you mix with the almonds & a little Rose water if you like it Ratefie Cakes Mrs Mires 2 ounce sweet almonds 1 ounce of bitter Almonds, half of Loaf Sugar all finely beaten, beat the white of an Egg to a very strong froth, mix all well together put on wafer paper in very small peices - Mock Turtle Soup Mrs Hernim Take a Clves head with the skin on, boile it about an hour take a good stronge stock add pounded mace, nutmeg cayenne peper, a little Walnut catchup & a little Lemon juice serve it up with force meat balls & Eggs balls a Tea cup of Sherry wine and thicken it with Butter & Flour and morel catchup -
Szathmary Culinary Manuscripts and Cookbooks
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