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New England cookbook, 1880s
Page 24
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Kisses. (Mrs. Geo. Clough) The whites of 4 eggs & 1/2 pound of sugar. Beat it to a stiff froth. Flavor with lemon. Drop it on white paper, and bake on a board. Sugar Drops. Beat the whites and yolks of 4 eggs separately - dilute the yolks with 2 teaspoons water and turn them with the whites and beat them for some time- then add by degrees a pound of powdered sugar and then 4 ounces of flour. Beat the mixture constantly. Drop upon paper placed in tins in any shape you please - ice them over with sugar to prevent running and bake about ten minutes in a moderate oven. Frosted Currants. Dip fine bunches of currants into frothed white of an egg, with a little cold water. then roll in sugar. Dry them upon white paper.
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Kisses. (Mrs. Geo. Clough) The whites of 4 eggs & 1/2 pound of sugar. Beat it to a stiff froth. Flavor with lemon. Drop it on white paper, and bake on a board. Sugar Drops. Beat the whites and yolks of 4 eggs separately - dilute the yolks with 2 teaspoons water and turn them with the whites and beat them for some time- then add by degrees a pound of powdered sugar and then 4 ounces of flour. Beat the mixture constantly. Drop upon paper placed in tins in any shape you please - ice them over with sugar to prevent running and bake about ten minutes in a moderate oven. Frosted Currants. Dip fine bunches of currants into frothed white of an egg, with a little cold water. then roll in sugar. Dry them upon white paper.
Szathmary Culinary Manuscripts and Cookbooks
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