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English cookbook, 1750-1780
Page 45
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Almond Cream Take a 1/4 of pound of almonds blanch & beat y.m w.t Some orang flower watter very fine. y.n mix. y.m w.t Some of y.e Cream & work y.m throw a strainer So mix it w.t your other Cream & boyle for to thickin y.n add 2 Eggs well beaten & Suger to y.e taist, take of Curdling it. To Make Almonds Butter Take a quart of cream & 16 Eggs well beaten mix y.e cream & Eggs to gether & Strain y.m in to a Skillet Let y.m on a slow fire & stir y.m Continualy w.n y.e are ready to boyle put in half a quarter of a pint of sack & stir it ill it run to Curd y.n Strain y.e whay from it as much as may be y.n beat 4 ounces of allmonds w.t rose or anny flower watter y.e put y.r almonds & curd to gether w.t 1/2 a pound of fine Suger in to a morter & beat y.m very well y.n Sorve it up, it will Keep a forntight.
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Almond Cream Take a 1/4 of pound of almonds blanch & beat y.m w.t Some orang flower watter very fine. y.n mix. y.m w.t Some of y.e Cream & work y.m throw a strainer So mix it w.t your other Cream & boyle for to thickin y.n add 2 Eggs well beaten & Suger to y.e taist, take of Curdling it. To Make Almonds Butter Take a quart of cream & 16 Eggs well beaten mix y.e cream & Eggs to gether & Strain y.m in to a Skillet Let y.m on a slow fire & stir y.m Continualy w.n y.e are ready to boyle put in half a quarter of a pint of sack & stir it ill it run to Curd y.n Strain y.e whay from it as much as may be y.n beat 4 ounces of allmonds w.t rose or anny flower watter y.e put y.r almonds & curd to gether w.t 1/2 a pound of fine Suger in to a morter & beat y.m very well y.n Sorve it up, it will Keep a forntight.
Szathmary Culinary Manuscripts and Cookbooks
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