Macaroon Slices
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 51. The excerpt below is the record exactly as published.
MACAROON SLICES. Roll out a sheet of paste from No. 319 and cut in strips iji inches wide, as long as the baking sheet. Dress on the Almond Paste No. 364, with the large star tube, in two strips, leaving about one-half inch space in the center. Let dry and bake in medium heat. Fill the center with a firm jam
Cook this with the app: pantry check, scaling, and the assistant.