Almond Cookies
From Natchez recipes, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Natchez recipes (1900), page 11. The excerpt below is the record exactly as published.
ALMOND COOKIES Three-fourths cup butter, one cup sugar, two egg whites, two and one- half cups flour, one teaspoon almond extract, 1 teaspoon baking powder. Put in shallow pan. Beat whites stiff and add one cup brown sugar. Spread on top of batter, add one and one-half cups chopped nuts. Bake an hour. Cut hot. CHOCOLATE BROWNIES One-fourth cup butter, one cup sugar, two eggs, one-fourth cup milk, one teaspoon vanilla, pinch salt, one-fourth cup chopped nuts, two squares choco- late melted, one cup flour. Cream butter and sugar, add rest of ingredients and beat vigorously for 3 minutes. Pour into shallow pan which has been fitted with waxed paper. The batter should be one-half inch thick in pan. Bake in a moderately slow oven for 25 minutes. Remove from pan, cool and cover with fudge frosting. FUDGE FROSTING (Also wonderful chocolate sauce) Two cups sugar, two-thiids cup water, two squares bitter chocolate, two tablespoons butter, one teaspoon vanilla. Mix sugar, water, chocolate and butter. Cook over moderate fire, stirring frequently, until a soft ball forms when several drops are slowly poured from spoon to cup of cold water. Set frosting aside and do not touch for 25 minutes. Add vanilla and beat until thick and creamy. Mrs, William KenddU, Jr,, Monteigne MAMA'S ROCKS To three eggs, beaten light, add one and one-half cups sugar, cream. Add two and one-half cups flour
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