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John and Henry Locke cookery archive, item 2, 1830s?
Page 18
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Begnets a Coron or Maidens Crowns 1/2 lb Flour 1/2 lb-Butter worked in the flour 1-lb Sucre 3 eggs- worked in a stiff paste Roll out then fried light Italian Drops 1 3/4 lb Flour Sucre 1/2 lb Butter [illegible] Eggs- 6 Almonds 1/4- Lemon peel Chocolate Drops Flour 1 lb Sucre 1/2 lb Butter [illegible] eggs. 6 Chocolate 2 lb Whites beat up- Vanille ruff Sucre on top Good Oven
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Begnets a Coron or Maidens Crowns 1/2 lb Flour 1/2 lb-Butter worked in the flour 1-lb Sucre 3 eggs- worked in a stiff paste Roll out then fried light Italian Drops 1 3/4 lb Flour Sucre 1/2 lb Butter [illegible] Eggs- 6 Almonds 1/4- Lemon peel Chocolate Drops Flour 1 lb Sucre 1/2 lb Butter [illegible] eggs. 6 Chocolate 2 lb Whites beat up- Vanille ruff Sucre on top Good Oven
Szathmary Culinary Manuscripts and Cookbooks
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