Ratafias

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg.
  2. Stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked.
  3. Drop the mixture through a small biscuit-syringe on to cartridge paper.
  4. Bake the cakes from 10 to 12 minutes in rather a quicker oven than for macaroons.
  5. A very small quantity should be dropped on the paper to form one cake, as, when baked, the ratafias should be about the size of a large button.
Original Text
RATAFIAS. [Illustration: RATAFIAS.] 1745. INGREDIENTS.—1/2 lb. of sweet almonds, 1/4 lb. of bitter ones, 3/4 lb. of sifted loaf sugar, the whites of 4 eggs. Mode.—Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg; stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked. Drop the mixture through a small biscuit-syringe on to cartridge paper, and bake the cakes from 10 to 12 minutes in rather a quicker oven than for macaroons. A very small quantity should be dropped on the paper to form one cake, as, when baked, the ratafias should be about the size of a large button. Time.—10 to 12 minutes. Average cost, 1s. 8d. per lb.
Notes
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