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Robert Godfrey receipts, 1665-1799
Page 40
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To make french macarrons; Wash a pound of the newest & best Jordane almonds in 3 or 4 waters to take away the [iednes?] from there [outside?]. lay them in a bason of warm water all night the next day blanch them & dry them with a faire cloth beat them in a stone morter untill they be reasonable fine, put to them half a pound of fine beaten suger & so beat it to a perfect paste then put in half a douzen spoonfuls of good damask rose water 3 grans of amber greece when you have beaten all this together dry it on a chafinge dish of coales untill it grow white & stiffe then take it of the fire & put the whites of 2 laid Eggs first beaten into froth & soe stir it well together then lay them on waifers in fashion of little long [rowls?] & soe Bake them in an oven as hott as for manchett But you must first let the heat of ye oven pafs over before you put them in when they rise white & light take them out of the oven & putt them in a warme platter & sett them againe into the warme oven & so let them remaine 4 [ors?] houres & then they will be throughly dry but yf you like them better beinge moist then dry them not after ye [takernge?],. To make marckpane paste Take ye finest & whitest refind suger to every third spoonfull therof take a blancht Jordan almond stamp them in a smooth morter & now & then put in [mor?] 3 drops of rose water it must be extreamly much beaten before it wilbe a perfect paste at the least an houre,
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To make french macarrons; Wash a pound of the newest & best Jordane almonds in 3 or 4 waters to take away the [iednes?] from there [outside?]. lay them in a bason of warm water all night the next day blanch them & dry them with a faire cloth beat them in a stone morter untill they be reasonable fine, put to them half a pound of fine beaten suger & so beat it to a perfect paste then put in half a douzen spoonfuls of good damask rose water 3 grans of amber greece when you have beaten all this together dry it on a chafinge dish of coales untill it grow white & stiffe then take it of the fire & put the whites of 2 laid Eggs first beaten into froth & soe stir it well together then lay them on waifers in fashion of little long [rowls?] & soe Bake them in an oven as hott as for manchett But you must first let the heat of ye oven pafs over before you put them in when they rise white & light take them out of the oven & putt them in a warme platter & sett them againe into the warme oven & so let them remaine 4 [ors?] houres & then they will be throughly dry but yf you like them better beinge moist then dry them not after ye [takernge?],. To make marckpane paste Take ye finest & whitest refind suger to every third spoonfull therof take a blancht Jordan almond stamp them in a smooth morter & now & then put in [mor?] 3 drops of rose water it must be extreamly much beaten before it wilbe a perfect paste at the least an houre,
Szathmary Culinary Manuscripts and Cookbooks
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