Description
Excerpt from The Complete Confectioner
Take three quarters of a pound of powdered su gai, and put it in a pewter bason, and put in thi1ty yolks of eggs with the suga1, and take seven presented. 0 1ange peels and pound them m a morter very fine quite to a past, then take a handful of sweet and half a handful of bitter almonds, and pound them very fine, and mix them with a little orange ?ower water; then put four eggs, yolks and whites together, and put them in the bason with the sugar, eggs, and peel, and mix them well together with a wooden spoon in each hand, and beat them till you see the batter rise very much, though you can hardly beat them too light, beat them till it turns quite white, and puffs up in bladders; then put in half a pound of sifted ?our, and mix it with the batter very lightly then butter the hearts, fill them, and sift a lit tle powdered sugar over them, before you put them in the oven, which must be rather quick, but not too hot, otherwise they will not be light, and take them out of the tins while they are hot.
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Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Take three quarters of a pound of powdered su gai, and put it in a pewter bason, and put in thi1ty yolks of eggs with the suga1, and take seven presented. 0 1ange peels and pound them m a morter very fine quite to a past, then take a handful of sweet and half a handful of bitter almonds, and pound them very fine, and mix them with a little orange ?ower water; then put four eggs, yolks and whites together, and put them in the bason with the sugar, eggs, and peel, and mix them well together with a wooden spoon in each hand, and beat them till you see the batter rise very much, though you can hardly beat them too light, beat them till it turns quite white, and puffs up in bladders; then put in half a pound of sifted ?our, and mix it with the batter very lightly then butter the hearts, fill them, and sift a lit tle powdered sugar over them, before you put them in the oven, which must be rather quick, but not too hot, otherwise they will not be light, and take them out of the tins while they are hot.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Details
Publisher - Forgotten Books
Language - English
Paperback
Contributors
Author
Frederick Nutt
Published Date -
ISBN - 9781331923923
Dimensions - 22.9 x 15.2 x 0.6 cm
Page Count - 100
Hardback
Contributors
Author
Frederick Nutt
Published Date -
ISBN - 9780331496093
Dimensions - 22.9 x 15.2 x 0.5 cm
Page Count - 98
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