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English cookbook, 1860
Page 19
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and serve it up with fried bread Lemon Puffs take 1 lb of blanched almonds and beat 1 lb of fine sugar with them the peel of two lemons grated [in?] the sugar mix them well together with the white of an egg beaten to froth and make it into a pretty stiff paste lay them on papers some distance from each other with fine sugar on the tops and bottoms [Tosten?] a loin of Mutton Take all the bones out of the loin and take off the skin and the fat break the bones and put
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and serve it up with fried bread Lemon Puffs take 1 lb of blanched almonds and beat 1 lb of fine sugar with them the peel of two lemons grated [in?] the sugar mix them well together with the white of an egg beaten to froth and make it into a pretty stiff paste lay them on papers some distance from each other with fine sugar on the tops and bottoms [Tosten?] a loin of Mutton Take all the bones out of the loin and take off the skin and the fat break the bones and put
Szathmary Culinary Manuscripts and Cookbooks
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