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New England cookbook, 1825-1870
Page 136
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Cocoa Nut Drops Beat to a stiff froth the whites of six eggs - and then beat with it very [hard?] one pound of powdered loaf sugar mix with it a pound of grated cocoa nut or enough to make a stiff paste Then flour your hands and make it up into little balls. lay them on sheets of [buttered?] [paper?] & bake them in a brisk oven just sprinkling powdered sugar over each they will be done in a few moments.
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Cocoa Nut Drops Beat to a stiff froth the whites of six eggs - and then beat with it very [hard?] one pound of powdered loaf sugar mix with it a pound of grated cocoa nut or enough to make a stiff paste Then flour your hands and make it up into little balls. lay them on sheets of [buttered?] [paper?] & bake them in a brisk oven just sprinkling powdered sugar over each they will be done in a few moments.
Szathmary Culinary Manuscripts and Cookbooks
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