Mrs Beetons Baking Recipes Revisited
Ratafias
340g (12oz) Caster Sugar
225g (8oz) Sweet Almonds
110g (4oz) Bitter Ones
4 Egg Whites
Blanch, skin and dry the almonds and pound them in a mortar with one egg white.
Stir in the sugar and gradually add the remaining stiffly whisked egg whites.
Pipe the mixture using a small biscuit syringe [piping bag] on to cartridge paper.
Bake the cakes for 10 to 12 minutes in rather a quicker oven than for macaroons.
A very small quantity should be dropped on the paper to form one cake, as, when baked, the ratafias should be about the size of a large button.
Time: 10 to 12 minutes.
RATAFIAS
1745. INGREDIENTS - 1/2 lb. of sweet almonds, 1/4 lb. of bitter ones, 3/4 lb. of sifted loaf sugar, the whites of 4 eggs.
Mode - Blanch, skin, and dry the almonds, and pound them in a mortar with the white of an egg; stir in the sugar, and gradually add the remaining whites of eggs, taking care that they are very thoroughly whisked. Drop the mixture through a small biscuit-syringe on to cartridge paper, and bake the cakes from 10 to 12 minutes in rather a quicker oven than for macaroons. A very small quantity should be dropped on the paper to form one cake, as, when baked, the ratafias should be about the size of a large button.
Time - 10 to 12 minutes.
Average cost, 1s. 8d. per lb.
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