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English cookbook, 1799
Page 173
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Sugar Puffs Beat the whites of 2 Eggs to as stiff a froth as you can then mix in by degrees, 1 lb 2 oz of fine sifted sugar, stir the sugar in backwards & forwards, but not beat it if it should not be stiff enough when all the sugar is in you may add a little more then lay them oval on white paper and bake the white in a moderate oven Spunge drop Biscuits 1 lb of Flour, 1 lb of sugar, 8 Eggs the yolks and the sugar beat together 20 minutes, the whites beat to a strong froth & added by degrees, with the flour the rind of 1 Lemon & a little orange flour water, drop them on paper & dredge a little sugar over them bake them in a quick oven. season them with pepper & salt and stew them in some gravey and serve the Pork up with it on the dish
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Sugar Puffs Beat the whites of 2 Eggs to as stiff a froth as you can then mix in by degrees, 1 lb 2 oz of fine sifted sugar, stir the sugar in backwards & forwards, but not beat it if it should not be stiff enough when all the sugar is in you may add a little more then lay them oval on white paper and bake the white in a moderate oven Spunge drop Biscuits 1 lb of Flour, 1 lb of sugar, 8 Eggs the yolks and the sugar beat together 20 minutes, the whites beat to a strong froth & added by degrees, with the flour the rind of 1 Lemon & a little orange flour water, drop them on paper & dredge a little sugar over them bake them in a quick oven. season them with pepper & salt and stew them in some gravey and serve the Pork up with it on the dish
Szathmary Culinary Manuscripts and Cookbooks
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