Frenchdessert

Macaroon Cakes

Name: Macaroon Cakes
Yield: 24 servings
Cuisine: French
Ingredients: two quarts of sifted flour; three-fourths pound of butter; four eggs; one and one-half pint of sugar; one table-spoonful of cream; one-half tea-spoonful of soda; two tea-spoonfuls of cream of tartar; one-half tea-spoonful of bitter almond

From The new Kentucky home cook book, 1884

Serves 24

Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 146. The excerpt below is the record exactly as published.

MACAROON CAKES. Take two quarts of sifted flour, rub into it three-fourths pound of butter, four eggs beaten separately, then whipped together, one and one-half pint of sugar, one table-spoonful of cream, one-half tea-spoonful of soda, two tea-spoonfuls of cream of tartar, one-half tea-spoonful of bitter almond

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