Take half a pound of vallentia almonds and as many Jordan almonds put
them in a skellet of boyling water and blanch them as fast as you can
put them in 3 several waters then beat them as small as may be but keep
them from oyling by puting in often some rose water and fair water
Soake some gume dragon in some rose water and fair water mingled then
take a pound of double refined Sugar Siveted through a tiffanie sive
then take half your almonds & half your Sugar put it on a chaffendish
of coles in a pewter dish when it is well dissolved put in some of your
gumme and mingle it very well beat the whites of 10 eggs to a froth and
put them in keeping it still stiring till it be stiff to mould let it
stand till it be near cold Sive some Sugar on a paper and make them
up if you like colliander or any other seed you may add to them if you
please.
To make cakes of the other half Take the other half of your almonds and
Sugar mingle it well but set it not on the fire till the oven be hot
and sweeping then have ready the whites of 4 eggs beaten to a froth
mingle it with the cakes then sift some fine Sugar on a pye plate drop
it on the plate sift some Sugar on them so set them in your oven make
your jomballs first the cakes must be baked as soon as made the almonds
will require half a day to beat them.