Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Almond Flowers
Biscuits
Historic

Puff paste circles decorated with almond 'petals' (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

ALMOND FLOWERS.
1316. INGREDIENTS. - Puff-paste No. 1205; to every½ lb. of paste allow 3 oz. of almonds, sifted sugar, the white of an egg.
Mode. - Roll the paste out to the thickness of ¼ inch, and, with a round fluted cutter, stamp out as many pieces as may be required. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about ¼ hour or 20 minutes. Garnish between the almonds with strips of apple jelly, and place in the centre of the ring a small quantity of strawberry jam; pile them high on the dish, and serve.
Time. - ¼ hour or 20 minutes.
Sufficient. - 18 or 20 for a dish.
Seasonable at any time.







MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats