Bittersweet Balls
From Grange cook book and household guide, 1940
Presented as published in 1940. 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 Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 27. The excerpt below is the record exactly as published.
teaspoon salt le cup water 1 egg white 1 tablespoon vanilla A6 Boil sugar and water together to the hard-ball stage. Pour in a thin Stream into the well-beaten egg white and add flavoring. Continue the beat- ing until the mixture holds shape on greased surface. Drop by spoonfuls on buttered dish. Mrs. Conway Foster, Mills River Grange. Mrs. P. H. Satterwhite, Barber Grange. BITTERSWEET BALLS Mix together % cup sugar, 1% cups cocoa, % teaspoon cinnamon, % tea- spoon salt. Stir in % cup milk
Cook this with the app: pantry check, scaling, and the assistant.