Well, I may have found the source for part of the formatting problems. If I'm right, this will look better though the layout issue is still annoying since i haven't figured out how to fix the default.
Usually I provide only recipes that I've tried, but I'm hoping for some
comments on this recipe, to help me figure out what to do with it.
Maybe later I'll post comments on what I tried and what worked or not.
This recipe is from over a hundred years ago. Mom found it in an
ancient letter, supposedly from a newspaper of the time (1900) and I
haven't quite figured out what all the directions mean.
Walnut Creams
Take the white of an egg
Stir into it enough puverized sugar to make it roll into balls
Flavor with vanilla
Put it into a cool place for about 15 or 20 minutes
Put half an English Walnut between two balls and press them together
Questions/observations
stir sugar into an egg white, stir? enough to stiffen? does that mean
whip?
The name suggests to me whipping, at least until the egg whites turn
white...
pulverized - I'm assuming powdered
vanilla and chilling is easy
How is an English walnut different from other walnuts?
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