Macaroons
From Harper's cook book encyclopædia, 1902
Serves 6
Keep them in a cool, dry place until wanted.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 65. The excerpt below is the record exactly as published.
Macaroons. — Blanch '/z lb. of al- monds, and pound them in a mortar to a smooth paste, adding the whites of four eggs, a few drops at a time. Put with these ingredients x/z lb. of powdered sugar and a table -spoon- ful of curagoa
Cook this with the app: pantry check, scaling, and the assistant.