Almonds Souffles from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Blanch, skin, wash and dry one pound of sweet Almonds, and then cut them into very small pieces. Add the white of one egg, beaten to a thick froth, and powdered white sugar. When well mixed drop up...
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Ingredients
- A Pound of Sweet Almonds
- The White of an Egg
- 2¾ Cupfuls of Powdered White Sugar
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