Dinner
Almond filling
Marion Harland’s original method for Almond filling, retained as a source transcription for modern discovery.
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 three cupfuls of powdered sugar into the whites of three eggs.
- Blanch one pound of sweet almonds.
- Pound in a mortar until they make an even paste, with a little sugar.
- Then add to the whites of the eggs, and flavor with a little vanilla.
Historical transcription
Source method
- 1
Beat three cupfuls of powdered sugar into the whites of three eggs. Blanch one pound of sweet almonds. Pound in a mortar until they make an even paste, with a little sugar. Then add to the whites of the eggs, and flavor with a little vanilla. Stir thoroughly.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.