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Julian Booker Thompson recipe and travel book, 1898
Page 55
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Walnut Macaroons 1/2 pint brown sugar " " walnut meats chopped 3 even tablespoons flour 1/3 teaspoon salt 2 eggs Beat eggs, add sugar salt; flour & walnuts Drop mixture on buttered paper some distance apart, and bake till brown. Plain Ice Cream. Scald two cupfuls of milk in a double boiler. Mix one cupful of sugar, one-quarter cupful of flour and a saltspoonful of salt, add two eggs and beat all together. Add the boiling milk to the mixture and then turn back into the double boiler and cook twenty minutes. Stir now and then while cooking. Cool and add one pint of cream, one tablespoonful of lemon or vanilla flavoring and one-half cupful more of sugar.
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Walnut Macaroons 1/2 pint brown sugar " " walnut meats chopped 3 even tablespoons flour 1/3 teaspoon salt 2 eggs Beat eggs, add sugar salt; flour & walnuts Drop mixture on buttered paper some distance apart, and bake till brown. Plain Ice Cream. Scald two cupfuls of milk in a double boiler. Mix one cupful of sugar, one-quarter cupful of flour and a saltspoonful of salt, add two eggs and beat all together. Add the boiling milk to the mixture and then turn back into the double boiler and cook twenty minutes. Stir now and then while cooking. Cool and add one pint of cream, one tablespoonful of lemon or vanilla flavoring and one-half cupful more of sugar.
Szathmary Culinary Manuscripts and Cookbooks
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