The experienced English housekeeper / [Elizabeth Raffald].

  • Raffald, Elizabeth, 1733-1781
Date:
1769
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

    266/394 (page 254)
    To make Wafers, Take two Spoonfuls of Cream, two of Sugar, the fame of Flour, and one Spoonful of Orange Flower Water, beat them well to¬ gether for half an Hour, then make your Wafer Tongs hot, and pour a little of your Batter in to cover your Irons, bake them on a Stove Fire, as they are baked roll them round a Stick like a Spiggard, as foon as they are cold, they will be very crifp; they are proper for Tea, or to put upon a Salver to eat with Jellies. To make Lemon Puffs. Beat a Pound of double refined Sugar, lift it through “a fine Sieve, put it in a Bowl, with the Juice of two Lemons, beat them well to¬ gether, then beat the White of an Egg to a very high Froth, put it in your Bowl, beat it half an Hour, then put in three Eggs, with two Rinds of Lemons grated, mix it well up, dull your Papers with Sugar, drop on the Puffs in fmall Drops, and bake them in a moderate Oven. ' , .1 „ ' » _ , - ^ Jt * i To make Chocolate Puffs. Beat and lift half a Pound of double refined Sugar, fcrape into it one Ounce of Chocolate very fine, mix them together, beat the White of an Egg to a very high Froth, then Itrew in your