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Classic
Cook Books
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page 155
To make Buns.
Take two pounds of fine flour, a pint of ale-yeast, with a little sack, and
three eggs beaten; knead all these together with a little warm milk, nutmeg, and
salt. Lay it before the fire, till it rise very light. Then knead into it a
pound of fresh butter, and a pound of round carraway comfits, and bake them in a
quick oven, on floured papers, in what shape you please.
Maccaroons.
Take a pound of almonds, let them be scalded, blanched, and thrown into cold
water, then dry them in a cloth, and pound them in a mortar; moisten them with
orange-flower water, or the white of an egg, lest they turn to an oil; after
this take an equal quantity of fine powdered sugar, with three or four whites of
eggs; beat all well together, and shape them on water paper with a spoon.--Bake
them on tin plates in a gentle oven.
Good Fritters.
Mix half a pint of good cream very thick with flour, beat six eggs, leaving out
four whites; add six spoonfuls of sack, and strain them into the cream; put in a
little grated nutmeg, ginger, cinnamon, and salt; then put in another half pint
of cream, and beat the batter near an hour; pare and slice your apples
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Classic
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