Pecan Macaroons

Ingredients

• 1 lb of pecans
• 1/4 lb citron
• 1/2 lb sugar
• grated peel of one orange
• 1 nutmeg
• 1 teaspoon cinnamon
• whites of 6 eggs
• beaten yolks of one
• 1 teaspoon baking powder
• flour enough to make it roll easily
• 1 wine glass brandy

Method

1. 1

   Brash with yolks before baking.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 35. The excerpt below is the record exactly as published.

Pecan Macaroons. 1 lb of pecans; 14 lb citron; % lb sugar; grated peel of one orange ; 1 nutmeg ; 1 teaspoon cinnamon ; whites of 6 eggs; beaten yolks of one; 1 teaspoon bak- ing powder; flour enough to make it roll easily; 1 wine glass brandy. Brash with yolks before baking. MRS. HERMAN GOLDSCHMIDT. Oatmeal Cookies (Without Eggs). 1 cupful sugar; 1 cupful molasses; 1 cupful lard; Sy2 cupfuls flour; 4 cupfuls of uncooked oatmeal; 2 teaspoonfuls cinnamon. Dissolve 2 teaspoonfuls of soda in V2 cup boiling water. Mix well and form small cookies with the hand. MRS. ALVIN STRIEGLER. Oatmeal Cookies. 2 cups of sugar; 1^ cups of butter; 1 teaspoonful soda; 1 teaspoonful cinnamon; 2 cups of flour; 2 cups of oatmeal; 2 cups of currants; 4 eggs. MRS. C. W. Feuge. Oatmeal Macaroons. 1 cupful of sugar; V2 cupful of butter; mix well. 2 well beaten eggyolks; y2 cup of cocoanut ; y2 tea- spoonful of soda, dissolved in 1 tablespoonful of hot water; 1 cup of flour; 1 teaspoonful of baking poAvder. Lastly add the well beaten whites of 2 eggs. Drop from teaspoon on well greased pans. Bake 12 to 15 minutes. MRS. G. H. HOUY. — 105 — Chocolate Macaroons. 12 sweet crackers ; 2 cups of sugar ; lOc-cake of chocolate ; 2 cups of pecans ; whites of 6 large or 7 small eggs. Beat the eggs to a stiff froth, add sugar, grated chocolate, then the finely chopped pecans and the mashed crackers. Drop on buttered paper, with a tea- spoon. MBS. R. G. STRIEGLER. German Nut Cakes. % R> butter; y2 lb sugar; 1 lb flour; yolks of 3 eggs. Rub butter and sugar to a cream, add the egg yolks, lastly the flour. Roll out on board, spread with the beaten whites, some chopped nut meats, cinnamon, and sugar. Cut into squares and bake in quick oven. MRS. R. L. KOTT. Oatmeal Cookies. 2 cups sugar; 4 eggs; iy2 cups lard; 3 cups oat- meal ; 3 cups flour ; % cups raisins, 1 teaspoon cinna- mon; % cups currants; 1 teaspoon soda. MRS. LOUIS OEHLER. Pecan Cookies. 1 lb sugar; 1 lb flour; 6 eggs; 1 cup pecans; 1 tea- spoonful baking powder. MRS. A. KUENEMANN. — 106 — Pfeffer-Nuesse. (Pepper Cookies.) 1 lb sugar; 6 eggs; 1 teaspoon cinnamon ; 1 tea- spoon cloves; 1 pinch black pepper; 1 teaspoon baking powder

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