Six Eggs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Beat six eggs with a spoonful of rose-water and a spoonful of sack.
  2. Add a pound of fine powdered sugar and a pound of flour.
  3. Mix them into the eggs by degrees.
  4. Add an ounce of coriander-seeds and mix all well together.
  5. Shape them on white thin paper, or tin moulds, in any form you please.
  6. Beat the white of an egg.
  7. Rub them over with a feather and dust fine sugar over them.
  8. Set them in an oven moderately heated until they rise and come to a good colour.
  9. Take them out.
  10. If you have no stove to dry them in, put them in the oven again after you have done with the oven, and let them stand all night to dry.
Original Text
BEAT up six eggs, with a spoonful of rose-water and a spoon-ful of sack, then add a pound of fine powdered sugar, and a pound of flour; mix them into the eggs by degrees, and an ounce of coriander-seeds, mix all well together; shape them on white thin paper, or tin moulds, in any form you please. Beat the white of an egg, with a feather rub them over, and dust fine sugar over them. Set them in an oven moderately heated, till they rise and come to a good colour, take them out; and when you have done with the oven, if you have no stove to dry them in, put them in the oven again, and let them stand all night to dry.
Notes
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