Put nine tablespoonfuls of fine white sugar into a bowl and put the
bowl into hot water to heat the sugar; when the sugar is thoroughly
heated, break nine eggs into the bowl and beat them quickly until they
become a little warm and rather thick; then take the bowl from the water
and continue beating until it is nearly or quite cold; now stir in
lightly nine tablespoonfuls of sifted flour; then with a paper funnel,
or something of the kind, lay this mixture out upon papers, in BISCUITs
three inches long and half an inch thick, in the form of fingers; sift
sugar over the BISCUITs and bake them upon tins to a light brown; when
they are done and cold, remove them from the papers, by wetting them on
the back; dry them and they are ready for use. They are often used in
making Charlotte Russe.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)
See other recipes at Genealogy by
Barry
Source: Barry J. Ewell
No comments:
Post a Comment