[ To make Almond Bisket.]
Take the whites of four new laid eggs and two yolks, beat them together very well for an hour, then have in readiness a quarter of a pound of the best almonds blanched in cold water, beat them very small with rosewater to keep them from oiling, then have a pound of the best loaf sugar finely beaten, beat it in the eggs a while, then put in the almonds, and five or six spoonfuls of fine flour, so bake them on paper, plates, or wafers; then have a little fine sugar in a piece of tiffany, dust them over as they go into the oven, and bake them as you do bisket.
[ To make Almond-Cakes.]
Take a pound of almonds, blanch them and beat them very small in a little rose-water where some musk hath been steeped, put a pound of sugar to them fine beaten, and four yolks of eggs, but first beat the sugar and the eggs well together, then put them to the almonds and rose-water, and lay the cakes on wafers by half spoonfuls, set them into an oven after manchet is baked.
[ To make Almond-Cakes otherways.]
Take a pound of the best Jordan almonds, blanch them in cold water as you do marchpane, being blanched wipe them dry in a clean cloth, & cut away all the rotten from them, then pound them in a stone-motar, & sometimes in the beating put in a spoonful of rose-water wherein you must steep some musk; when they are beaten small mix the almonds with a pound of refined sugar beaten and searsed; then put the stuff on a chafing-dish of coals in a made dish, keep it stirring, and beat the whites
of seven eggs all to froth, put it into the stuff and mix it very well together, drop it on a white paper, put it on plates, and bake them in an oven; but they must not be coloured.
[ To make white Ambergriese Cakes.]
Take the purest refined sugar that can be got, beat it and searse it; then have six new laid eggs, and beat them into a froth, take the froth as it riseth, and drop it into the sugar by little and little, grinding it still round in a marble mortar and pestle, till it be throughly moistened, and wrought thin enough to drop on plates; then put in some ambergriese, a little civet, and some anniseeds well picked, then take your pie plates, wipe them, butter them, and drop the stuff on them with a spoon in form of round cakes, put them into a very mild oven and when you see them be hard and rise a little, take them out and keep them for use.