Chocolate Nut Strips

Ingredients

• 6 eggs
• 2 cups of sugar
• 5 sticks of chocolate
• 1 pound of shelled almonds
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 nutmeg grated
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• flour enough to roll out

Method

1. 1

   Bake in sheets.

2. 2

   When done cut in strips.

3. 3

   Reserve the yolk of 1 egg, add a little water and sugar, and brush with a pastry brush before baking.

4. 4

   The dough can be rolled in balls, brushed with egg and baked.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 80. The excerpt below is the record exactly as published.

CHOCOLATE NUT STRIPS— Mrs. Anna McMahon, S. F. 6 eggs, 2 cups of sugar, 5 sticks of chocolate (or a coffee cup of the grated chocolate), 1 pound of shelled almonds, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 nutmeg grated, 1 teaspoon vanilla, 2 teaspoons bak- ing powder, flour enough to roll out, and bake in sheets. When done cut in strips. Reserve the yolk of 1 egg, add a little water and sugar, and brush with a pastry brush before baking. The dough" can be rolled in balls, brushed with egg and baked. MACAROONS — Mrs. W. F. Jones. Take 1 lb of almonds, shell and blanch in boiling water, dry and put through nut grinder, add 1 tablespoon of fresh rose water, or use other extracts if preferred. Beat the whites of 3 eggs very stiff; gently add Vz pound of powdered sugar, and then the almonds. When well mixed, drop from a teaspoon small parcels on baking tins rubbed with olive oil. Put them 2 inches apart, sift sugar over the top, and bake in rather a slow oven. CHOCOLATE MACAROONS Mrs. Anna McMahon, S. F. Whites of 5 eggs beaten to a stiff froth, 1 pound white sugar, 14 teaspoon of cloves, cinnamon and allspice, 2 sticks of grated chocolate, 1 pound grated almonds; bake in a slow oven. 572 CAKES, COOKIES, DOUGHNUTS, ETC. MACAROONS — Mrs. Wm. Lichtenberg. % pound sweet almonds, %, pound bitter almonds, % pound sugar, S eggs, whites only. Grate the almonds, mix them with the whipped, whites of eggs and the sugar. Drop a teaspoonful on cake paper, and bake in a moderate oven. MERINGUES — Migs 0. A. Gordon. 4 whites of eggs, % lb sugar. Cover a board with oiled paper. Whip whites to a very stiff froth and stir in sugar. Shape some of the mix- ture in a dessert spoon, scoop it out with another, and lay it on the oil- ed paper. Sift some sugar over each meringue, bake in a warm oven. Fill with whipped cream. KISSES— Mrs. W. F. Jones. To the well beaten white of 1 egg gently stir in 1 heaping tablespoon of powdered sugar, 1 of granulated sugar and a few drops of vanilla extract. Drop on brown paper and bake very slowly. CHOCOLATE KISSES— Mrs. W. F. Jones. To the white of an egg well beaten, gently stir in 1 heaping table- spoon of granulated sugar and the same of grated chocolate. Drop ou brown paper and bake very slowly. DOUGHNUTS— Mrs. F. M. Angellotti. 1 cup of milk, and butter the siz of an egg melted in ; 3 eggs, 2" teaspoons baking powde

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