ALMOND DELIGHT

Name: ALMOND DELIGHT
Yield: 6 servings
Ingredients: Blanch, dry, crush, and brown % pound of Jordan almonds; Add the whites of 6 eggs beaten stiff; and 4 tablespoonfuls of pow- dered sugar

From With a saucepan over the sea, 1902

Serves 6

This is a Hungarian recipe.

Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 60. The excerpt below is the record exactly as published.

ALMOND DELIGHT. (Hungary.) Blanch, dry, crush, and brown % pound of Jordan almonds in a little sugar. Add the whites of 6 eggs beaten stiflT, and 4 tablespoonfuls of pow- dered sugar

Cook this with the app: pantry check, scaling, and the assistant.