Biscuit au Bhuin

Ingredients

• One cup granulated sugar
• 1 dozen macaroons
• 1 quart of cream
• the whites of 3 eggs
• 1% large wine glasses of rum

Method

1. 1

   Beat eggs to a stiff froth, add sugar, then pulverized macaroons.

2. 2

   Mix well, and make into round cakes, and lightly brown.

3. 3

   Whip the cream, sweeten lightly and add the rum.

4. 4

   When ready to serve, line a glass dish with the cakes, and cover with the whipped cream.

5. 5

   Decorate the top with marron glace.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 168. The excerpt below is the record exactly as published.

Biscuit au Bhuin. One cup granulated sugar, 1 dozen macaroons, 1 quart of cream, the whites of 3 eggs, 1% large wine glasses of rum

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