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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 123
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-Cake- Macaroon. Menages 4 Lbs sugar - 1 of sweet almonds - 1/4 of bitter almonds - whites of 14 eggs - bake on paper -again- Do. 1 1/2 Lbs sugar - 1 of sweet almonds - 2 oz bitter almonds - whites of 5 eggs. -also- Clara Gibbs 1 Lb blanched sweet almonds pounded with 1 Lb fine white sugar - add 1 wineglass brandy & peach water & the whites of 3 eggs beaten to a froth - Bake on paper in small drops
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-Cake- Macaroon. Menages 4 Lbs sugar - 1 of sweet almonds - 1/4 of bitter almonds - whites of 14 eggs - bake on paper -again- Do. 1 1/2 Lbs sugar - 1 of sweet almonds - 2 oz bitter almonds - whites of 5 eggs. -also- Clara Gibbs 1 Lb blanched sweet almonds pounded with 1 Lb fine white sugar - add 1 wineglass brandy & peach water & the whites of 3 eggs beaten to a froth - Bake on paper in small drops
Szathmary Culinary Manuscripts and Cookbooks
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