Walnut Creams
From High-Street cook book, 1885
Set in a cool place for 10-15 minutes.
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 31. The excerpt below is the record exactly as published.
Walnut Creams. [ Without Cooking.] Take the white of one egg and stir into it enough powdered sugar to be able to roll into balls; flavor as you please
Cook this with the app: pantry check, scaling, and the assistant.