Walnut Macaroons

Ingredients

• whites of three eggs
• nine heaping tablespoons pulverized sugar
• two large tablespoons flour
• one pint of walnut or hickorynut meats
• flavor with lemon

Method

1. 1

   Beat egg whites, add sugar and flour, fold in nuts.

2. 2

   Drop on greased paper and bake slowly until light brown.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 19. The excerpt below is the record exactly as published.

whites of three eggs, mix cornstarch with a little of the cold milk, add to the hot milk, add sugar and a pinch of salt, let it boil until it thickens, then tlu* beaten whites and half a can of pineapples put in a mould, when cold serve with cream, or sauce. ORANGE CUSTARD. Take the juice of six large oranges, and put over a slow tire adding sugar to taste. When sugar is dissolved remove from tire, and when nearly cold add the beaten yolks of six eggs, and a pint of milk that has previously been boiled, put on tire and stir till it thickens. To serve, place in glasses and add the whites of the eggs, whicli have been* well beaten with sugar. CUSTARDS AND DESERTS. CHOCOLATE CUSTARD. Scald one pint of milk, add three eggs, three tablespoons sugar, a little salt, a little vanilla, and one square of choco¬ late melted. Cook in a double boiler until thick like cream. CUSTARD SOUFLA. Rub two scant tablespoons butter to a cream, add two scant tablespoons Hour, pour over this gradually one cup hot milk, and cook eight minutes in a double boiler stirring often. Heat yolks of four eggs, add two table.sjjoons sugar, stir into milk and set away to cool. Half an hour before serving beat whites of four eggs stiff and add to the mixture lightly, bake in buttered pudding dish, in a mod¬ erate oven thirty-six minutes, serve hot. FLOATING ISLAND. Scald one quart of milk and half a cnp of sugar, beat the yolks of three eggs, and take two tablespoons cornstarch dissolved in a little cold milk, then add egg and cornstarch to the boiling milk, boil until it thickens, then season with lemon or vanilla, then beat the whites of three eggs to a stiff froth, take half of the whites and stir into the mixture and put the rest on top. Mrs. M. R. ‘20 THK l*KXN8YI.VANI A tiKKMAN COOK HOOK. APPLE SNOW. (a very delicate dish). Cl rate one large sour apple, sprinkle over it a small cupful of i)owdere(l sugar as you grate it to keep it from turning (lark, break into this the whites of two eggs, and heat it all constantly for half an hour. He sure to have it in a large dish as it beats up very stiff and light. Heap this in a glass dish and pour a line smooth custard around it and serve. PEACH MOUSSE. (A VELVETY CREAM). Reduce a dozen of large peaches to a pulp, and strain through a sieve, soak one teasp(»on gelatine in cold water, dissolve it in a large tablespcK)!! of hot water, and add to the peach pulp, then set the whole on ice to get cold. Sweeten one pint of cream, whipped to a stiff froth, then fold in the peach pulp, and pour in a mould. Cover tightly and pack in ice three hours. RASPBERRY FLUMENY. One pint raspberries, one pint water, one cup sugar, boil ten minutes, add three tablespoons cornstarch mixed smooth in a little water. MARINGUES. Beat the whites of six eggs stiff then add two cups of sugar and one teaspoon vanilla. Line a large pan with buttered paper, and drop the maringues by the tablespoon, leave a little space between for them to spread. Bake in a slow oven about one hour. Serve with whipped cream. MOONSHINES. Beat the whites of six eggs very stiff add gradually six tablespoons i)owdered sugar, add more if not stiff enough, beat thirty minutes, then add a cup of jelly or fruit cut flue, beat, set on ice until very C(dd. Serve with rich cream sweetened and flavored. WALNUT MACAROONS. tMiites of three (‘ggs beaten very light, nine heaping tuhlesiHM>ns pulverized sugar stirred into the eggs, two large tablespoons flour, flavor with lemon, and add one pint (d walnut or hickorynut meats

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