Kisses

Ingredients

• one pound of sugar
• the whites of seven eggs
• some vanilla flavoring

Method

1. 1

   Mix sugar with a little water and boil until thick.

2. 2

   Beat egg whites until stiff, then add hot sugar and continue beating until cold.

3. 3

   Add vanilla extract and shape on a buttered pan.

4. 4

   Bake in a nearly cool oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 125. The excerpt below is the record exactly as published.

Kisses Demi tasse DINNER Soft clam soup, Salem California ripe olives Boiled Tahoe trout, sauce mousseline Potatoes nature Cucumber salad Vol au vent Toulouse Stuffed capon, St. Antoine Peas a la Franchise Cardon a la moelle Hearts of lettuce, French dressing Coupe Orientale Allumettes Coffee Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt ; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate. Boiled Tahoe trout, sauce mousseline. Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired. Kisses. One pound of sugar, the whites of seven eggs, and some vanilla flavoring

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