Chocolate Snaps

Ingredients

• the whites of three eggs
• 6 table-spoonfuls of caster sugar
• 2 table-spoonfuls of grated Chocolate
• 2 table-spoonfuls of blanched and pounded almonds

Method

1. 1

   Whisk the whites of three eggs to a stiff froth, then mix in the caster sugar, grated chocolate, and pounded almonds.

2. 2

   Stir until incorporated.

3. 3

   Cut strips of wafer-paper, spread with the mixture, lay on a baking-sheet, and put in a cooled oven.

4. 4

   When dry, take them out and leave until cold.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 336. The excerpt below is the record exactly as published.

Chocolate Snaps. — Put the whites of three eggs in a basin, taking care none of the yolks get mixed with them, and whisk to a stiff froth ; then mix in 6 table-spoonfuls of caster sugar, 2 table-spoonfuls of grated Chocolate, and 2 table- spoonfuls of blanched and pounded almonds

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