DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 149

of flour & powdered sugar; bake them in a cool oven & when done of a good colour, take them out of the paper. Bitter almond biscuits are made in the same manner, with this difference only, that to two ounces of bitter almonds must be added an ounce of sweet almonds
Filbert biscuits are made in the same manner as almond biscuits
Pate Feuillete'e a l' Huile
Rich puff-paste with oil.
To one pound of flour, a hole being made in the middle of it upon the table, put salt, one egg, half a spoonful of oil, and cold water only sufficient to keep it pretty firm; mix it with the hands, then let it rest a while; work it very thin with the rolling-pin, and rub into it as much oil as it will take; strew a little flour under, to hinder it from sticking to the table or roller, and work it with a rolling-pin several times, folding it with 3 or 4 folds each time - Use it to any kind of fries or small cakes

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of flour & powdered sugar; bake them in a cool oven & when done of a good colour, take them out of the paper. Bitter almond biscuits are made in the same manner, with this difference only, that to two ounces of bitter almonds must be added an ounce of sweet almonds Filbert biscuits are made in the same manner as almond biscuits Pate Feuillete'e a l' Huile Rich puff-paste with oil. To one pound of flour, a hole being made in the middle of it upon the table, put salt, one egg, half a spoonful of oil, and cold water only sufficient to keep it pretty firm; mix it with the hands, then let it rest a while; work it very thin with the rolling-pin, and rub into it as much oil as it will take; strew a little flour under, to hinder it from sticking to the table or roller, and work it with a rolling-pin several times, folding it with 3 or 4 folds each time - Use it to any kind of fries or small cakes