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Sugared Fruits
Beat the white of the egg just enough to break, then dip fine stems of cherries or currants into the egg and then into powdered sugar, and dry on a sieve.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Sugared Fruits
Beat the white of the egg just enough to break, then dip fine stems of cherries or currants into the egg and then into powdered sugar, and dry on a sieve.