Lemon Macaroons
From The new practical housekeeping, 1890
Serves 3
Presented as published in 1890. 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 practical housekeeping (1890) by Estelle Woods Wilcox, page 125. The excerpt below is the record exactly as published.
Liemon Maearoona. — One , pound powderea sugar, four eggs whipped very light, juice of three lemons and grated peel of one, one neaping cup flour, heaping teaspoon baking powder, one-half teaspoon nutmeg ; butter f ne hands, take up small lumps of the mixture and make into balls the size of a walnut. Bake in brick oven on sheets of manilla paper, placing them more than two inchei apart. Pyramid of Macaroons. — Boil loaf sugar to the candy point (see preface candy), rub butter over the outside of the tin or paper form, set firmly on a plate or table, and begin at the bottom by putting a 70W macaroons around it, sticking them to- yther with the prepared sugar, then adding another row, and so on until finished. When the cement is cold the pyramid may be taken from ths form. Kis.ses, or cocoa-nut drops, be- i ing lighter, are more difficult to make in this ' ii«mwi pjr^ra. foTm tnan macaroons. Iferingvea. — One pound powdered sugar
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