French Cream Candies
From Proteus club cook book (1900).
No ratings yet
A historical recipe
Proteus club cook book, by Proteus club, Des Moines, Ia. [from old catalog] (1900).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- MU8.
- NaTHA.N EMKRY COFFliN.
- Boil oue pound of granulated sugar and half a cupful of water until the syrup will make a soft ball when poured into cold water.
- Pour the syrup into a cold granite pan, set in a cool place ;
- as soon as it begins to cool stir rapidly until it is white and creamy.
- Sprinkle confectioners' sugar over the breadboard and knead until soft and creamy.
- This is fondant, the foundation of all cream candies..
- If you wish to make colored candies, stir in the desired color, (using Burnette Color Pastes), just before removing from the fire.
- The flavoring you pour over the mixture and knead in.
- Have ready halved English walnuts, pecans, filberts, blanched almonds, chopped figs, seeded dates, candied cherries, pineapple and pears.
- For creamed dates, roll fondant, same size as date, put it into dates, press together and roll in granulated sugar.
- Creamed English walnuts, roll a piece rvf the fondant about the size of a quarter and press on one-half of a walnut.
- Creamed almonds, the same way, or roll the fondant about the whok^ almoaid.
- Filberts and pecans can also be treated in the same manner.
- Mould the chopped figs into a piece of fondant, ]>at it out square, carefully roll, then with a sharp knife cut into half inch pieces.
- The candied fruits can be chopped fine and treated as above.
- The cherries can be pressed onto little pats of fondant about the size of a dime.
- Cream wafers can be made in all colors and flavors.
- Pat out about the size of a dollar ;
- color orange and flavor with orange ;
- color violet, flavor with violet;
- color green, flavor with ]>i^tachio;
- color red, flavor with rose;
- white, fla^'or with peppermint.
- To make chocolates, melt a cake of Huyler's sweetened chocolate in a saucepan, set into another pan containing boiling water.
- Make your fondant into cone shapes or any desired shape, putting nuts in if you wish, then into the chocolate, cover thoroughly, remove by sliding a silver fork under each piece;
- set them in a large pan with oiled paper on the bottom, and let stand until entirely dry (about twelve hours).
- With a sharp knife remove any superflous chocolate froiii the edges.
- Chocolate patties can be made by dipping any of the flavored patties, the peppermints are especially nice.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Kitchen thermometer