Scotch Macaroons
From The Times cook book, no. 2, 1905
Serves 3
The mixture will be very stiff, but makes delicious lunch trifles.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 98. The excerpt below is the record exactly as published.
SCOTCH MACAROONS. Mrs. Lin- coln, 1050 Lee street, Los Angeles.— Three- fourths cup butter and one cup sugar, one cup of chopped raisins, two eggs, two cups oatmeal flakes (uncooked), half teaspoon salt, one teaspoon cinnamon, one teaspoon soda sifted with two cups white flour
Cook this with the app: pantry check, scaling, and the assistant.