Walnut Creams

Well, so far, the alternative blog sites I've found have been even worse, so I'm going with this for the moment... Or not, since it won't format correctly... this is try 2 or 3... 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 out 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 vaniall and chilling is easy How is an English walnut different from other walnuts?