Ratafias

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (15)
  1. Blanch and pound half a pound of jordan almonds.
  2. Blanch and pound the same quantity of bitter almonds.
  3. Preserve the pounded almonds from oiling with rose water.
  4. Add a pound of sifted sugar to the almonds.
  5. Beat the whites of four eggs well.
  6. Mix the beaten egg whites lightly with the almond and sugar mixture.
  7. Put the mixture into a preserving pan.
  8. Set the pan over a moderate fire, stirring until it is pretty hot.
  9. Allow the mixture to cool.
  10. Roll the cooled mixture into small rolls.
  11. Cut the rolls into small cakes the bigness of a shilling.
  12. Dip the top of your finger into flour and touch lightly each cake.
  13. Place the cakes on wafer paper.
  14. Sift sugar over the cakes.
  15. Bake the cakes in a slow oven.
Original Text
Ratafias. Blanch and pound half a pound of jordan almonds, likewise the same quantity of bitter almonds, and preserve them from oiling with rose water; then add a pound of sifted sugar, beat the whites of four eggs well, and mix lightly with them; after which put the mixture into a preserving pan, set it over a moderate fire, stirring till it is pretty hot, and when it is cold roll it into small rolls, cut them into small cakes the bigness of a shilling, dip the top of your finger into flour and touch lightly each cake, put them on wafer paper, sift sugar over, and bake them in a slow oven.
Notes
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