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John and Henry Locke cookery archive, item 2, 1830s?
Page 27
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Top & Bottom Dishes Compote of Turkey With White or Brown Sauce Gallentine of Turkey White Sauce Braised Turkey & Tongue Larded - White Sauce Macedoine Printaniere En Croustade Manchester [Semmels?] For Top Icing 6 oz Gd Almonds mixed well in a Mortar with 3 or 4 Whites of Eggs. add a little Flour. & 1/4 lb Sugar. Almond Paste for Inside 1 lb Gr almonds 1” Sugar, mixed stiff with 2 Eggs Cake. Pound Cake mixture.
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Top & Bottom Dishes Compote of Turkey With White or Brown Sauce Gallentine of Turkey White Sauce Braised Turkey & Tongue Larded - White Sauce Macedoine Printaniere En Croustade Manchester [Semmels?] For Top Icing 6 oz Gd Almonds mixed well in a Mortar with 3 or 4 Whites of Eggs. add a little Flour. & 1/4 lb Sugar. Almond Paste for Inside 1 lb Gr almonds 1” Sugar, mixed stiff with 2 Eggs Cake. Pound Cake mixture.
Szathmary Culinary Manuscripts and Cookbooks
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