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Anne Bayne booke [of recipes] circa 1700
Page 12a
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(12) The remainder of Almond Jamballs. if you please may make some of our color by itself your white ones must be as stif as you can git them thro your [sweet?] work a point in your hand as big as you think will goe into your [sweet?]. & so thrust it out on to a white paper & when it is about halfe a quarter long cut it of & lay it in a round they must not be Ized at all but put into the oven as they come out of the [illegible]. you may make fine Chocolet pufs of this same paist with puting to it a [illegible] of Chocolet to colour it. but if you have any broken pufs that hath been baked. you may put them into your morter & beat them very well by themselves first. & then put in the white of an Egg & beat that well in & colour it with Chocolett. lay a cake to the fire to dissolve. & so work it with it & some fine sugar pretty stif. then put it thro your [illegible]. but you must [doe?] them over the top with sugar & water as the coloured ones & white only. & you must bake them very carifully after your biskits & [maskrounds?] is baked. try one paper at a time untill your oven be of right heat before [none?] of thim be brown but especially your whites ones. you may make of this coloured paist before it be baked Eggs & Collups & Cockle shells & [mossis?] & wafers or any sort of sugar things that is for drying
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(12) The remainder of Almond Jamballs. if you please may make some of our color by itself your white ones must be as stif as you can git them thro your [sweet?] work a point in your hand as big as you think will goe into your [sweet?]. & so thrust it out on to a white paper & when it is about halfe a quarter long cut it of & lay it in a round they must not be Ized at all but put into the oven as they come out of the [illegible]. you may make fine Chocolet pufs of this same paist with puting to it a [illegible] of Chocolet to colour it. but if you have any broken pufs that hath been baked. you may put them into your morter & beat them very well by themselves first. & then put in the white of an Egg & beat that well in & colour it with Chocolett. lay a cake to the fire to dissolve. & so work it with it & some fine sugar pretty stif. then put it thro your [illegible]. but you must [doe?] them over the top with sugar & water as the coloured ones & white only. & you must bake them very carifully after your biskits & [maskrounds?] is baked. try one paper at a time untill your oven be of right heat before [none?] of thim be brown but especially your whites ones. you may make of this coloured paist before it be baked Eggs & Collups & Cockle shells & [mossis?] & wafers or any sort of sugar things that is for drying
Szathmary Culinary Manuscripts and Cookbooks
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