Pecan Macaroon
From Natchez recipes, 1900
Recipe by Mrs. Joseph Kellogg, The Elms
Presented as published in 1900. 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 Natchez recipes (1900), page 10. The excerpt below is the record exactly as published.
PECAN MACAROON Three cups pecan meats, ground or chopped, one cup brown sugar, one cup white sugar, one-third teaspoon salt, one-third teaspoon cinnamon, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.