Food recipes
Creole Kisses
Creole Kisses
Ingredients:
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Directions:
Blanch almonds, finely shred one−half of them, and dry slowly in oven. Put water and sugar
in a
saucepan, and as soon as boiling−point is reached, add remaining almonds, and cook until the
syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat
whites
of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with
shredded almonds, sift sugar over them, and bake in a slow oven twenty−five minutes.
Chapter XXIX − PASTRY DESSERTS 557
Chapter XXX − GINGERBREADS, COOKIES, AND
WAFERS
Hot Water Gingerbread
Ingredients:
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Directions:
Blanch almonds, finely shred one−half of them, and dry slowly in oven. Put water and sugar
in a
saucepan, and as soon as boiling−point is reached, add remaining almonds, and cook until the
syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat
whites
of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with
shredded almonds, sift sugar over them, and bake in a slow oven twenty−five minutes.
Chapter XXIX − PASTRY DESSERTS 557
Chapter XXX − GINGERBREADS, COOKIES, AND
WAFERS
Hot Water Gingerbread
Printed from https://recipe.bluelayer.org/recipe/62039/creole-kisses