Ratafia Drops. (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

3/4 lb. almonds (5 or 6 bitter at the most, all the rest sweet) ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
white of egg ↝ Egg, white only, raw [Eggs and omelets]
1/2 lb. pounded sugar ↝ Sugar, NFS [Sugars and honey]
vanilla ↝ Vanilla extract [Spices and Herbs]

Instructions (5)

Pound almonds well and mix with white of egg.
Add pounded sugar, mixing it thoroughly with the almond paste.
Flavour with vanilla (optional).
Drop them through a funnel on to white paper.
Bake.

Original Text

Ratafia Drops. (Cataldi.)
¾ lb. almonds (5 or 6 bitter at the most, all the rest sweet) well pounded and mixed with white of egg. Next add ½ lb. pounded sugar, mixing it thoroughly with the almond paste. Cataldi also flavours with vanilla, but this is optional. Drop them through a funnel on to white paper, and bake.

Notes

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