Mantecado
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a cupful of granulated sugar
- a cupful of English walnut meats
- a cupful of sugar
- a cupful of milk
- two eggs
Method
- Melt a cupful of granulated sugar in a smooth saucepan;
- add a cupful of English walnut meats and pour into a shallow buttered pan to harden.
- When cold grate or chop fine.
- Crumble twelve macaroons fine and toast in the oven a few moments.
- Make a custard of the yolks of two eggs, a fourth of a cupful of sugar and a cupful of milk, then pour over the stiffly beaten whites of two eggs and let cool.
- To a pint of cream add a third of a cupful of sugar and beat until thoroughly mixed, add the custard and flavor with maraschino, then freeze.
- When half frozen add the macaroon-crumbs and half of the grated walnut mixture and finish freezing.
- Sprinkle the remaining grated walnuts over cream at serving time.