Marguerites

Ingredients

• 1 cup sugar
• 1/2 cup water
• about 1 cupful of rolled or chopped peanuts
• the beaten white of an egg

Method

1. 1

   Boil sugar and water together until thick enough to form a ball in cold water.

2. 2

   Stir into the beaten egg white, then add peanuts and beat until creamy enough to spread on small sweet crackers.

3. 3

   If filling hardens too quickly, set the dish in hot water.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 60. The excerpt below is the record exactly as published.

Marguerites Boil together 1 cup sugar, and % cup water. Remove from fire when thick enough to form a ball in cold water. Stir into the beaten white of an egg, and, still stirring, add about 1 cupful of rolled or chopped peanuts

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