Transcribe
Translate
English cookbook, 1799
Page 335
More information
digital collection
archival collection guide
transcription tips
Ratafia drops take a pound of a pound of sugar and rub the riend of 2 Lemons upon it then Grate the Sugar 1 oz of Sweet Almonds the same of Bitter Almonds blanched and beated in a morter mix the whole into a paste with the whites of 2 Eggs bake it in peices the size of a small nutmeg upon glazed paper and in a Slow oven - rub the paper well with a Glass Bottle To make Curds 1 Quart of cream, 1 Quart of new Milk, 3 gills of Butter milk, when warm mix it altogether, put it on a sieve to drain, it must be very stiff, then put it through s Squert on to a dish, shaping it in an oval form, on the dish -
Saving...
prev
next
Ratafia drops take a pound of a pound of sugar and rub the riend of 2 Lemons upon it then Grate the Sugar 1 oz of Sweet Almonds the same of Bitter Almonds blanched and beated in a morter mix the whole into a paste with the whites of 2 Eggs bake it in peices the size of a small nutmeg upon glazed paper and in a Slow oven - rub the paper well with a Glass Bottle To make Curds 1 Quart of cream, 1 Quart of new Milk, 3 gills of Butter milk, when warm mix it altogether, put it on a sieve to drain, it must be very stiff, then put it through s Squert on to a dish, shaping it in an oval form, on the dish -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
