Recipe or source entry
Magentas
Put a pound of sifted sugar into a large basin with twelve yolks of eggs, two ounces of ground bitter-almonds, and one ounce of dried orange flowers, bruised: work all together vigorously with a wooden spoon for a quarter of an hour, and then mix in six ounces of dissolved butter, eight whipped whites of eggs, and twelve ounces of flour; fill small tin pans previously buttered, sugared over with fine sugar, and some shred almonds sprinkled on the bottom; strew shred almonds on their surface; dredge them over with sugar, and bake in moderate heat: when these biscuits are turned out of their moulds, serve either side uppermost.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter28/magentas.html- Legacy revision
8531e8373e9b- Source checksum
b5487faff689470faefa6ac870dfd8a62a6167cfca624a93196896464e203d7c- Legacy text checksum
7a9e153bc132c0dbd8e88785df8fdc1cfa450c4c613165a39ad525e196598f92
Cite this page
Magentas. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter28/magentas.html