Page 11

3
To Make The Light Balls
Take 2 ounces of Jordan Almonds blancht and finely
beaten putting to ym in ye Beating, A quarter of A Pint
of Damask Rose Water and 4 graines of Musk Grind
These well together till it be as white as milk; then
Strane the Rose Water hard from ye Almond's, and in it
Lay some gumme tragagant to Steep and when it is
steeped Anough. Straine it Againe, and then take A
Pound of Dubble Refined Sugar finely searsed and the
White of A new lay'd Egg and 2 or 3 Graines of Amber
Grease and beat ym together in ye Morter with the
White water untill it comes to a Perfect Paist, yn make
it up in Balls or what forme you please and lay them.
uppon Paper's and be carefull of ym in the Bakeing as to
ye temper of ye Oven if you observe to makeing and the
Bakeing ym Right they will be as white as Snow and as
light as Puffes.

The Lady Northumberland's Marchpane the Best Way
Take A Pound of Almond's Putt ym into warme Water
and as you blanch ym Putt ym into cold Water then take
them out and dry ym with A Cloth and Beat them in
A Stone Morter in the Beating Putt in A spoonfull or
2 of Damask Rose water to keep ym from turning to
Oyle, yn have 3 quarter's of A Pound of Dubble Refined
Sugar Ready beaten and searsed, when the Almonds
Are Beaten Enough, put ye sugar into ye morter
and mix ym together yn take ym out of ye moreter and Putt
ym in A Silver dish. and sett it upon a chafen dish of char-
Cole and lett ym dry then make ym up into Round Cakes
as thich as your finger and as big as you Please and put
them on White Papers yn putt ym under your Pan for ye
Purpose to Bake and Putt fire over ym butt not two hot when
one Side is dry turne the other yn take ym out and lett ym
be cold, then Ice them with Rose Water and sugar and lett them be
Putt under ye Pan to dry lett not ye fire be very Hott

3
To Make the Light Balls
Take 2 ounces of Jordan almonds, blanched and finely
beaten, putting to them in the beating a quarter of a pint
of damask rose water and 4 grains of musk. Grind
these well together till it be as white as milk; then
strain the rose the rose water hard from the almonds, and in it
lay some gum tragacanth to steep, and when it is
steeped enough strain it again and then take a
pound of double refined sugar finely sieved and the
white of a new laid egg and 2 or 3 grains of
ambergris and beat them together in the mortar with the
white water until it comes to a perfect paste, then make
it up in balls or what form you please and lay them
upon papers and be careful of them in the baking as to
the temper of the oven, if you observe tto making and the
baking them right they will be white as snow and as
light as puffs.

The Lady Northumberland's Marzipan the Best Way
Take a pound of almonds, put them into warm water
and as you blanch them put them into cold water then take
them out and dry them with a cloth and beat them in
a stone mortar. In the beating put in a spoonfull or
2 of Damask rose water to keep them from turnin to
oil, then have 3 quarters of a pound of double refined
sugar ready beaten and sieved, when the almonds
are beaten enough, put the sugar into the mortar
and mix them together then take them out of the mortar and put
them in a silver dish. And set it upon a chafing dish of charcoal
and let them dry then make them up into round cakes
as thick as your finger and as big as you pelase and put
them on white papers, then put them under our pan for the
purpose to bake and put fire over them, but not too hot. When
one side is dry, turn the other then take them out and let them
be cold, then ice them with rose water and sugar, and let them be
put under the pan to dry. Let not the fire be very hot.

3
To Make The Light Balls
Take 2 ounces of Jordan Almonds blancht and finely
beaten putting to ym in ye Beating, A quarter of A Pint
of Damask Rose Water and 4 graines of Musk Grind
These well together till it be as white as milk; then
Strane the Rose Water hard from ye Almond's, and in it
Lay some gumme tragagant to Steep and when it is
steeped Anough. Straine it Againe, and then take A
Pound of Dubble Refined Sugar finely searsed and the
White of A new lay'd Egg and 2 or 3 Graines of Amber
Grease and beat ym together in ye Morter with the
White water untill it comes to a Perfect Paist, yn make
it up in Balls or what forme you please and lay them.
uppon Paper's and be carefull of ym in the Bakeing as to
ye temper of ye Oven if you observe to makeing and the
Bakeing ym Right they will be as white as Snow and as
light as Puffes.

The Lady Northumberland's Marchpane the Best Way
Take A Pound of Almond's Putt ym into warme Water
and as you blanch ym Putt ym into cold Water then take
them out and dry ym with A Cloth and Beat them in
A Stone Morter in the Beating Putt in A spoonfull or
2 of Damask Rose water to keep ym from turning to
Oyle, yn have 3 quarter's of A Pound of Dubble Refined
Sugar Ready beaten and searsed, when the Almonds
Are Beaten Enough, put ye sugar into ye morter
and mix ym together yn take ym out of ye moreter and Putt
ym in A Silver dish. and sett it upon a chafen dish of char-
Cole and lett ym dry then make ym up into Round Cakes
as thich as your finger and as big as you Please and put
them on White Papers yn putt ym under your Pan for ye
Purpose to Bake and Putt fire over ym butt not two hot when
one Side is dry turne the other yn take ym out and lett ym
be cold, then Ice them with Rose Water and sugar and lett them be
Putt under ye Pan to dry lett not ye fire be very Hott

3
To Make the Light Balls
Take 2 ounces of Jordan almonds, blanched and finely
beaten, putting to them in the beating a quarter of a pint
of damask rose water and 4 grains of musk. Grind
these well together till it be as white as milk; then
strain the rose the rose water hard from the almonds, and in it
lay some gum tragacanth to steep, and when it is
steeped enough strain it again and then take a
pound of double refined sugar finely sieved and the
white of a new laid egg and 2 or 3 grains of
ambergris and beat them together in the mortar with the
white water until it comes to a perfect paste, then make
it up in balls or what form you please and lay them
upon papers and be careful of them in the baking as to
the temper of the oven, if you observe tto making and the
baking them right they will be white as snow and as
light as puffs.

The Lady Northumberland's Marzipan the Best Way
Take a pound of almonds, put them into warm water
and as you blanch them put them into cold water then take
them out and dry them with a cloth and beat them in
a stone mortar. In the beating put in a spoonfull or
2 of Damask rose water to keep them from turnin to
oil, then have 3 quarters of a pound of double refined
sugar ready beaten and sieved, when the almonds
are beaten enough, put the sugar into the mortar
and mix them together then take them out of the mortar and put
them in a silver dish. And set it upon a chafing dish of charcoal
and let them dry then make them up into round cakes
as thick as your finger and as big as you pelase and put
them on white papers, then put them under our pan for the
purpose to bake and put fire over them, but not too hot. When
one side is dry, turn the other then take them out and let them
be cold, then ice them with rose water and sugar, and let them be
put under the pan to dry. Let not the fire be very hot.