Frosted Creams
From The New century cook book, 1899
Serves 24
Very nice.
Presented as published in 1899. 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 The New century cook book (1899), page 66. The excerpt below is the record exactly as published.
one teaspoon each cloves and cinna- mon, six cups flour. Roll one-fourth of an inch thick and bake in rather quick oven twelve minutes. Mrs. J. Campbell, Washington, D. C. Macaroons. Soak one-half pound almonds in hot water until the skins rub off and pound fine; beat whites of three eggs stiff with one- half pound white sugar, add the almonds, drop on paper, sprinkle sugar over and bake. . Hermits. One cup sugar, one-half cup molasses, two-thirds cup of currants, two eggs, six tablespoonfuls sweet milk, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful soda, flour enough to roll. Mrs. H. Wunderle. Almond Macaroons. Scald, scrape and chop one pound almonds, whites of six eggs, one pound granulated sugar, one vanilla bean (grated); stir white of eggs and sugar for one hour, then add almonds and vanilla bean, pour on buttered paper and cook in moderate oven. Mrs. J. H. Johnson. Macaroons. One cup of sugar, yolks of three eggs, five tablespoons of flour, one-half cup of chopped hickory nuts meats, drop on but- tered paper and bake a light brown. Frosted Creams. One cup molasses, one cup brown sugar, one cup sour milk, one cup butter and lard, two teaspoons soda, one teaspoon each cinnamon and cloves; stir well and let raise over night, add enough flour to make soft dough
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.