French Cream Candy
A historical recipe from Cloud City Cook-Book, by Nash, William H., Mrs. (1889).
A historical recipe
Cloud City Cook-Book, by Nash, William H., Mrs. (1889). Project Gutenberg eBook #35506.
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 Cloud City Cook-Book, by Nash, William H., Mrs. (1889). Digitised by Project Gutenberg, eBook #35506 (https://www.gutenberg.org/ebooks/35506). 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.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "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 pound of dates
- a pound of figs
- one-third pint milk
- two tablespoons butter
- one teaspoon vanilla
- two eggs
- one square chocolate
Method
- (uncooked.) Mix whites of two eggs and their bulk in water in a large bowl;
- beat very well, add a dessert spoon vanilla and about two pounds "XXX" confectioners' sugar (finest grade of powdered sugar), well sifted;
- beat well, and the paste is ready.
- Take half a pound of dates, remove stones, put in a piece of the candy paste and roll each one in granulated sugar.
- For Fig Candy, split half a pound of figs, place a layer of the dough on a board (first sprinkle well with powdered sugar to prevent its adhering), then a layer of figs, again a layer of dough, and cut in squares.
- Nuts of any kind may be made up into candy by using the meats for the foundation or inside of little balls of paste, and then roll in coarse sugar;
- set each kind out in a cool place to harden.
- For Chocolate Creams roll any number of balls size of small marbles from the dough, and when they are hardened, dip with a fork into some Baker's chocolate melted on the stove.
- Be careful not to allow it To boil;
- better to melt it in a little cup placed in a pan of hot Water on the stove.
- Or make a caramel of three-fourths pint sugar, one-third pint milk, two tablespoons butter, and one square chocolate.
- Boil twenty minutes and add one teaspoon vanilla.
- Remove from fire, place in a pan of hot water, and dip in the little balls.
- Cocoanut Candy may be made by rolling out another portion of the dough on the floured board, sprinkle with cocoanut, roll a few times with the roller, and cut into squares.
- A mixture of cocoanut and nuts chopped fine makes a delicious candy.
- For English Walnut Candy split the walnuts, shape some of the dough into round flat balls, place a half of the nut on each and press firmly.
- Use hickory-nut meats for Hickory-Nut Candy.