Macaroni Drops

Ingredients

• Pound some sweet almonds very fine
• a few bitter ones
• pounded sugar
• four spoonfuls of orange flower-water
• whites of four eggs

Method

1. 1

   Pound sweet and bitter almonds together, adding sugar and orange flower-water to prevent oiliness.

2. 2

   Mix with beaten egg whites to form a paste, drop onto white paper, and bake in a gentle oven for a short time.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 303. The excerpt below is the record exactly as published.

MACARONI DROPS.— Pound some sweet almonds very fine, and a few bitter ones with them ; add pound- ed sugar, '.and a few drops of orange flower-water, while pounding, to pre- vent oiliness ; when done, mix with them their weight of sugar, and some whites of eggs, beaten four to each lb. of almonds and sugar; work well to- gether ; d p it upon white paper in small nc «nd bake in a gentle oven a short time. MACARONI PUDDING. — Simmer 3 ozs. of the pipe sort in a pint of milk, and a bit of lemon and cinna- mon, till tender ; put it into a dish, with milk, two or three eggs, only one white, sugar, nutmeg, a spoonful of peach-water, and half a glass of raisin- wine, Bake with a paste round the edges. A layer of orange marmalade, or raspberry jam, in a macaroni pudding, for change, is a great improvement ; in which case omit the almond-water, or ratafia, with which you would otherwise flavour it. MACARONI SOUP.— Boil 1 lb. of the best macaroni in a quart of good stock till tender ; take out half, and put it into another stew-pot. To the remainder add more stock, and boil it till you can pulp all the macaroni through a fine sieve. To these two liquors put a pint or more of cream boiling hot, the macaroni that was first taken out, and half a pound of grated Parmesan cheese ; make hot but do not boil. Serve with the crust of a French roll cut into bits the size of a shilling, or with nice crisp biscuits. MACAROONS, to Make. — Blanch 4 ozs. of almonds, and pound with four spoonfuls of orange flower- water ; whisk the whites of four eggs

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