Kisses
From Kirmess cook book, 1907
Serves 10
Presented as published in 1907. 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 Kirmess cook book (1907), page 186. The excerpt below is the record exactly as published.
KISSES. Mrs. Howes, Eoselle, N. J. Beat the whites of four eggs to a stiff froth, add one pound of granulated sugar, and one cup of hickory nut meats chopped rather fine. Drop from teaspoons upon buttered paper and bake fifteen minutes in a moderate oven. KISSES. Mrs. Haines, Rye, N. Y. Whites of seven eggs beaten to a stiff froth, mixed with two pounds of white sugar. Bake in brown pa- per in tins. KISSES. Miss Lee Oondict. Whites of three eggs, beaten to a stiff froth, one-half pound granulated sugar, wine or vanilla
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Cook this with the app: pantry check, scaling, and the assistant.