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New England cookbook, 1855-1934
Page 51
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frequently stirring and washing them [illegible] . Then cool it - Next morning press it through a sieve, and put it into a clean kettle with two ounces of cloves one do of mace two ounces of black pepper & two table spoons full of Cayenne Again let it boil slowly & steadily all day & put it in a large jar to cool Let it set all night - Then bottle it Secure the corks by dipping them in melted rosin, and tying leather over them. Cocoa Nut macaroons Beat to a stiff froth the whites of six eggs, and then beat into it very hard a pound of powdered loaf sugar. Mix with it a pound of grated cocoa nut or sufficient to make a stiff paste. Then flour your hands and make it up into little balls. Lay them on sheets of buttered paper and bake them in a brisk oven; first grating loaf sugar over them. - They will bake in a few minutes. Macaroons may be made in a similar manner of pounded cream nuts - ground nuts, filberts or English walnuts.
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frequently stirring and washing them [illegible] . Then cool it - Next morning press it through a sieve, and put it into a clean kettle with two ounces of cloves one do of mace two ounces of black pepper & two table spoons full of Cayenne Again let it boil slowly & steadily all day & put it in a large jar to cool Let it set all night - Then bottle it Secure the corks by dipping them in melted rosin, and tying leather over them. Cocoa Nut macaroons Beat to a stiff froth the whites of six eggs, and then beat into it very hard a pound of powdered loaf sugar. Mix with it a pound of grated cocoa nut or sufficient to make a stiff paste. Then flour your hands and make it up into little balls. Lay them on sheets of buttered paper and bake them in a brisk oven; first grating loaf sugar over them. - They will bake in a few minutes. Macaroons may be made in a similar manner of pounded cream nuts - ground nuts, filberts or English walnuts.
Szathmary Culinary Manuscripts and Cookbooks
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