macarones

Updated: March 1, 2025

Add to this a quarter of a pint of cream, or of the juice of beet leaves, extracted by pounding them in a marble mortar, and then draining off the juice through a piece of muslin. Grate in two macarones, add the yolks of two eggs, a little salt, and sugar to the taste. Bake it lightly with a puff crust under it, and some little ornaments on the top.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families