Dinner
Almond macaroons
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat the whites of three eggs stiff and whip into them half a cupful of powdered sugar, a quarter-pound of almond paste, crumbled fine, half a teaspoonful of corn-starch, and five drops of essence of bitter almonds.
- If you can not get almond paste, pound blanched almonds fine.
Historical transcription
Source method
- 1
Beat the whites of three eggs stiff and whip into them half a cupful of powdered sugar, a quarter-pound of almond paste, crumbled fine, half a teaspoonful of corn-starch, and five drops of essence of bitter almonds. Drop by the spoonful on buttered paper and bake in a hot oven. If you can not get almond paste, pound blanched almonds fine.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.