Massepains (Plain) from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald, skin, wash and dry the Almonds. Then pound them to a flour in a mortar with the whites of the eggs. When well pulverized, beat well. Mix in the sugar by pounding it, and then take up the pas...
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Ingredients
- 12 Ounces of Sweet Almonds
- An Ounce of Bitter Almonds
- The Whites of 4 Eggs
- 1½ Pounds of Sifted Sugar
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