The Complete Confectioner (Classic Reprint) - Hardcover

Inhaltsangabe

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 flower 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 flour, 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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