The English art of cookery, according to the present practice / [Richard Briggs].

  • Briggs, Richard
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: The English art of cookery, according to the present practice / [Richard Briggs]. Source: Wellcome Collection.

    489/710
    well together; .butter fome fmall tea-cups, put in your ingredients, and bake them half an hour* when they are done turn them out into a difh. Sugar Puffs. TAKE the whites of ten eggs, and beat them well with a whifk till they rife to a high froth, then put them into a marble mortar, and add as much double-refined fugar powdered as will make it thick, rub it round the mortar for half an hour, and put jn a few carraway-feeds; take a fheet of wafers, and lay it on as broad as a fixpence, and as high as you ean, put them into a moderate oven for feven or e%ht minutes, then they will look as white as fnow. Chocolate Puffs. TAKE half a pound of double-refined fugar, beat and fift it fine, fcrape into it one ounce of cho^ colate very fine, and mix them together; beat up the white of an egg to a very high froth, then put in your chocolate and fugar, and beat it till it is as {tiff as a pade; then drew fugar on fome writing- paper, drop them on about the fize of a fixpence, and bake them in a very (low oven * when they are done take them off the paper and put them in plates, Almond, Puff's, BLANCH and fkin two ounces of almonds, and beat them firte in a mortar with orange-dower wa- ter; take the whites of three eggs, and beat them to a high froth, then put in fome powder fugar finely fifted, mix your almonds with the fugar and eggs, and then add more fugar till it is as thick as a pade; drew fome ftigar on a fheet of writing-paper, Jay it on in fmall cakes, and bake it in a cool oven. Lemon Puffs. BEAT a pound of double-refined fugar, fift it through a fine fieve, put it into a bowl, with the F f 4 jWe