Almond Pufs [puffs]

Title: Almond Pufs [puffs]
Date: en 1694/1795
Description: A recipe for a confection made with blanched pulverized almonds, orange blossom water, and sugar mixed with beaten egg whites (which may be similar to a meringue cookie).
Transcript: Rx A pound of almonds Blanched & beat with orange floor water then take a pound of Suger & boyle all most to Candy height. then put in your almonds stiring them till thay be stif over the fire & kepe them stiring till thay be Colde then beat them a Morter a a quarter of an oure then put to them a pound more of sifted suger a litele Lemon Peill grated & make it up in to a paste with 3 Eggs whites beat to a froth or more to les as you se ocasien Bake them in a Colde oven
Subject: See all items with this value nuts (seed crops); See all items with this value almond; See all items with this value orange flower water; See all items with this value sugar; See all items with this value lemons; See all items with this value eggs; See all items with this value baked goods; See all items with this value boiling (cooking); See all items with this value baking; See all items with this value blanching (cooking)
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en Bakir, Mehtap
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/9f3ce703215d7f473148394b72ec1113.jpg