One of my standard holiday recipes is Rum Balls. I don’t remember where my brother and I turned that recipe up, which means it was nowhere special, unusual, or memorable. But it’s got booze, sugar, and chocolate, and so it’s a recipe which is an almost universal favorite.
I usually try to make some additional recipe in addition, but so far have not come across any which are “must have” as the rum balls are. This year, I am merging my penchant for Retro Recipe Making with my holiday cooking, and decided to try a recipe from the grandmother of Retro-Food.com‘s proprietress: Pecan Confections
Beat 1 egg white to a stiff froth. Add gradually 1 cup brown sugar mixed with 1 tablespoon flour and 1/8 tsp salt. Fold in 1 cup chopped pecans. Drop by teaspoons on greased cookie sheet. Bake in slow oven, 300 F., for 15 min. Cool a little before removing from cookie sheet. Makes 2 dozen.
Aside from not really knowing exactly what a “slow oven” is, this looked very easy. So I looked up what “slow oven” means in Twenty Lessons of Domestic Science (1916)
Slow Oven : Temperature is about 250 to 300 degrees Fahr.
(seriously, that’s all?) and then got started…
I wouldn’t recommend beating egg whites by hand. Luckily I now have a seriously awesome mixer. 🙂
Mixing in the brown sugar decreases the poofiness (and stiffness) of the egg white froth, but it still has some structure. Once the pecans are folded in, the batter looks like a very appropriate filling for a pecan pie.
And indeed, that’s very much what it tastes like — delicious little pecan pie bites without that pesky pie crust. They’re incredibly tasty, and will I have to make more so I have some to give out like I originally intended. This batch went fast!