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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 60
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To Make Allmond Cakes Take 8 or 10 Almonds and banch ym then beat them untill they be very Small then take weight of 2 new Layd Eggs and b eat them untill they be lyke Snow then take halfe a pound of double refined Shuger: Beaten & [Sarched?] mingle ye Suger and the allmons [wye?] watter metting it with ye whits of ye eggs So make it up into past then make into Cakes or what fashion best likes your fancy. a bout ye thicknes of ahalfe a Crenne then lay it upon paper and So Bake them in ye oven not verey hott if you putt in a Litle Ambergrees among ye Shuger [illegible] you must Bee very Carefull in Baking: to Looke to them that they be not Descoulored with to much heate To make Syrrop of Lemmons. Take 12 Lemmons & paire of ye Rine [illegible] Slice them and put them into a Basson and putt halfe a pint of watter to them & lett them Stand an houre then strane them into a dish & there will be a pint of liquor put into yt a pound and a halfe of Sugar & let it boyle till it Drops Round and then putt it into A Glasse
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To Make Allmond Cakes Take 8 or 10 Almonds and banch ym then beat them untill they be very Small then take weight of 2 new Layd Eggs and b eat them untill they be lyke Snow then take halfe a pound of double refined Shuger: Beaten & [Sarched?] mingle ye Suger and the allmons [wye?] watter metting it with ye whits of ye eggs So make it up into past then make into Cakes or what fashion best likes your fancy. a bout ye thicknes of ahalfe a Crenne then lay it upon paper and So Bake them in ye oven not verey hott if you putt in a Litle Ambergrees among ye Shuger [illegible] you must Bee very Carefull in Baking: to Looke to them that they be not Descoulored with to much heate To make Syrrop of Lemmons. Take 12 Lemmons & paire of ye Rine [illegible] Slice them and put them into a Basson and putt halfe a pint of watter to them & lett them Stand an houre then strane them into a dish & there will be a pint of liquor put into yt a pound and a halfe of Sugar & let it boyle till it Drops Round and then putt it into A Glasse
Szathmary Culinary Manuscripts and Cookbooks
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