Englander

Ingredients

• half a pound of almonds
• the whites of seven eggs
• half a pound of castor sugar
• the juice of half a lemon

Method

1. 1

   Blanch and slice almonds.

2. 2

   Beat egg whites, add sugar and almonds, and cook in a saucepan until thick.

3. 3

   Form into croquettes, place on a buttered tin, and bake in a cool oven until light brown.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Englander (Mrs. Eichenlaub) Blanch and peel half a pound of almonds ; cut lengthwise in thin pieces. Beat the whites of seven eggs to a stiff froth ; add half a pound of castor sugar and the almonds, with the juice of half a lemon

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