A recipe taken from the Phila Delaplaine Reed diary and cookbook, circa 1824-1834. She was a member of the Delaplaine family of New York State, with branches in Pennsylvania, Maryland, and West Virginia. Read more about the collection, plus see all the recipes to cook or bake here.
1 pound of butter
1 pound of flour
1 pound of sugar
1 pound of blanched almonds pounded in rosewater
A little cinnamon, cloves, and grated lemon peel