Thoroughly mix
4 oz flour with a whole egg
add the yolks of 3
1 oz powdered sugar
4 crushed Maccaroons
& another whole egg.
These should be added to each other singly &
when well mixed stir in
teacup of cream,
vanilla essence
a pinch of angelica minced very small &
a little mixed reserved fruit.
Pour into buttered dariole moulds &
bake in a quick oven
Beat ½ lb butter to a cream
add ½ lb white sugar,
½ lb flour,
½ lb chopped raisins
juice of a lemon,
some candied peel cut very fine
mix well together.
Beat 6 eggs yolks, & whites separately
mix together just in M. boil 3½ hours-
Serve with wine sauce –
a teaspoonful potato flour &
gill Sherry,
beat up another gill S.
with the yolks of 4 eggs,
mix the 2 together,
add powdered loaf sugar,
powdered cinnamon,
grated lemon peel to taste,
& a third gill of S.
Put all into a saucepan & stir till it thickens when it is ready
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.