Hickory-nut Macaroons
From Harper's cook book encyclopædia, 1902
Serves 3
Lemon or vanilla is a very satisfactory flavoring.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 65. The excerpt below is the record exactly as published.
Hickory -nut macaroons are also very good, and they are made in the same way, only substituting finely chopped hickory-nuts for the almond paste, and using the full pound of sugar. Lemon or vanilla is a very satisfactory flavoring. Hazel-nut Macaroons. — These de- licious little cakes are prepared as follows: Grate very fine f>l/z ozs. of hazel-nuts (shelled) and 6 x/z ozs. of sweet almonds (shelled and peeled), and add 13 ozs. of sugar and the beaten whites of five or six eggs
Cook this with the app: pantry check, scaling, and the assistant.