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Carr family cookbook, 1741-1753
Page 19
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47 A Tourt Take a pint of cream 12 yolkes of eggs some lofe suggar and cinimont pounded and sifted beat all well together stir it over a slow fire tell it be a little thickened yn put in the marrow of one bone cut in little peaces wn yor cream is cold again you may put in candyed lemon or orange pell and orange flower watter yn put it into a dish with cold paist at the bottam and trellis it pretty close one the top and bake it to eat cold. 48 An Allmond Tort Take 1/4 # of allmonds blanchet and beaten very fine wth rose water mix them with a little cream 6 yolks of eggs a little salt 1/2 lb of butter one lemon pell scrap't 2 peaces of sittron sliced mix all these thinge in a morter very well and then put it into a dish wth a thin sheat of puft paist at the bottam and abt the edges of ye dish as yo fancy but upon the top of the ingredence trellis it and wn it is baked ice it over
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47 A Tourt Take a pint of cream 12 yolkes of eggs some lofe suggar and cinimont pounded and sifted beat all well together stir it over a slow fire tell it be a little thickened yn put in the marrow of one bone cut in little peaces wn yor cream is cold again you may put in candyed lemon or orange pell and orange flower watter yn put it into a dish with cold paist at the bottam and trellis it pretty close one the top and bake it to eat cold. 48 An Allmond Tort Take 1/4 # of allmonds blanchet and beaten very fine wth rose water mix them with a little cream 6 yolks of eggs a little salt 1/2 lb of butter one lemon pell scrap't 2 peaces of sittron sliced mix all these thinge in a morter very well and then put it into a dish wth a thin sheat of puft paist at the bottam and abt the edges of ye dish as yo fancy but upon the top of the ingredence trellis it and wn it is baked ice it over
Szathmary Culinary Manuscripts and Cookbooks
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