Take almonds and blanch them out of seething water beat them in a stone
morter drop in now and then a drop or 2 of rosewater to keep them
from oyling now & then strew in a handful of searched Sugar to bring
it to paste when you have brought it to perfect paste rowle it abroad
as thin as you will have it set an edge about it as about a tart then
make little conceiptes to garnish it then set it in an oven as hot as
for manchet and bake it lay wafers under it upon a double paper bake
it on a pye plate, then ice it with the white of an egg rosewater and
searched Sugar beaten together as thick as batter for fritters when it
is half baked spread on this ice with a feather set it into the oven
again when the ice is risen take it out stick in your garnishing in
long cumfitts while it is hot then when it is cold gild it.