Strawberry Drops

Ingredients

• one-half pound juice
• one-half pound powdered sugar
• well-frothed whites of two eggs

Method

1. 1

   Mix all together and drop on tins, putting in a very cool oven to dry.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 119. The excerpt below is the record exactly as published.

, half pound powdered sugar, and the white of an egg ; work all together and roll into little balls in the hand ; bake on buttered tins. Fresh Damson Drops, — Bake some damsons, skin, stone and strain through a sieve. Mix enough sifted powdered sugar to make a thin paste, drop on paper and let them get quite dry ; then put them on a sieve, wetting it a little or they will stick. They must again dry on a stove and be kept in a box. Ginger Di^ops. — Pound and sift as much ginger as you wish the drops to taste of, and stir with one pound loaf sugar and a little water over the fire until it boils up. Drop and dry on paper. 9 Lemon Drops. — Squeeze the iuice from six good lemons and add sifted loaf sugar until so stiff it can hardly be stirred ; put in shallow saucepan and stir over the fire five minutes. Drop from a spoon on thict paper. CONFECTIONERY. 145 Ler^on and Peppermint Drops. — Set a quantity of granulated sugar a d a little water over the fire in a saucepan with a lip, in the proportion of two ounces water to one pound sugar. It must not come to a full boil, but remove from stove just as the bubbles that denote the boiling point is reached begin to form ; let xiool a little, stirring rapidly, add strong essence lemon or peppermint to taste, and drop as uniformly as possible on sheets of mamlla paper, tilting the vessel slightly and stroking off the drops from the lip with bit of stiff wire or a spoon. Keep in a warm place for a few hours to dry. Delicious drops may be made by substituting juice of fresh fruits for essence, or using any other essence preferred. Orange Drops* — Squeeze out the juice of three good lemons, adding some sifted powdered sugar ; grate six small sweet oranges, put all in a shallow pan on the fire till it is of a nice thickness, stir continuously with a wooden spoon five or six minutes. Take the mixture from the fire and drop it on thick white paper in small drops. Orgeat Drops. — Pound well in a mortar four ounces blanched almonds, moistening with a little water, and make a paste. Flavor with orange flower water, strain the whole through a cloth, moisten with half pound " owdered sugar and form into drops on paper to dry. Strawberry Drops. — One-half pound each iuice and powdered sugar, well-frothed whites of two eggs

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