Victoria Macaroons
From The encyclopaedia of practical cookery, 1892
Serves 12
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 429. The excerpt below is the record exactly as published.
Victoria Macaroons. — Pound 8oz. of burnt almonds and loz. of candied orange-flowers in a mortar together with the whites of two eggs; when it is almost pounded to a pulp, add lOoz. of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.