Kiss Wafers

Ingredients

• Half a pint of blanched bitter almonds
• one heaping cupful of powdered sugar
• the whites of six eggs
• one-third of a cupful of flour
• two table-spoonfuls of corn-starch

Method

1. 1

   Blanch the almonds and pound them in a mortar.

2. 2

   As soon as they are a little broken add the white of an egg.

3. 3

   Pound until very fine.

4. 4

   When there is a smooth paste add the sugar, a little at a time, the whites of two eggs, one at a time, and the flour and corn-starch.

5. 5

   When thoroughly mixed, add, by degrees, the three remaining whites.

6. 6

   Butter the bottom of a flat baking pan and put the mixture on it in spoonfuls.

7. 7

   Spread it very thin, especially in the centre, and bake in a quick oven.

8. 8

   The moment the cakes are taken from the oven, roll into the shape of cornucopias.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 154. The excerpt below is the record exactly as published.

Kiss Wafers. Half a pint of blanched bitter almonds, one heaping cup- ful of powdered sugar, the whites of six eggs, one-third of a cupful of flour, two table-spoonfuls of corn-starch

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