Beat the yolks of 6 EGGS with 10 ounces of powered sugar; add 1 ounce
of powdered French chocolate. Mix well with 4 ounces of flour and the
whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla
extract. Bake on wafer sheets in small cakes to a light brown.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)
See other recipes at Genealogy by
Barry
Source: Barry J. Ewell
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