Neuremburghs

Ingredients

• 2 eggs
• 4% cup powdered sugar
• 34 cup flour
• 1% teaspoon cinnamon
• 1% teaspoon clove
• 1% teaspoon salt
• 34 cup Jordan almonds
• 1 tablespoon orange peel, finely cut
• Grated rind 4% lemon

Method

1. 1

   Beat egg whites until stiff, add sugar gradually, continuing beating.

2. 2

   Add egg yolks well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind.

3. 3

   Blanch almonds, cut in small pieces crosswise, and bake in moderately slow oven (325° F.) until well browned.

4. 4

   Fold into mixture and drop by spoonfuls on cooky sheet dredged with cornstarch and powdered sugar in equal proportions.

5. 5

   Bake in moderate oven (350° F.).

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 289. The excerpt below is the record exactly as published.

NEUREMBURGHS 2 eggs 1% teaspoon cinnamon 4% cup powdered sugar 1% teaspoon clove 34 cup flour 1 tablespoon orange peel, finely cut 1% teaspoon salt . Grated rind 4% lemon 34 cup Jordan almonds

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