French Cream Candy
From Margery Daw in the kitchen and what she learned there (1883).
A historical recipe
Margery Daw in the kitchen and what she learned there, by Lucy Standard (Watson) Bostwick (1883).
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 2 ingredients
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.
- 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
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- Four cups of white sugar, one cup of hot water, flavor with vanilla ;
- put the sugar and water in a bright tin pan on the range, and let it boil without stirring, about' eight minutes, and, if it looks somewhat thick, test by letting some drop from the spoon, and if it threads, remove the pan to the table, taking a small spoonful and rubbing it against the side of a cake bowl, and if creamy and will roll into a ball between the fingers, pour the whole into the bowl and beat rapidly with a large spoon or porcelain potato masher.
- If it is not boiled enough to cream, set it back upon the range, let it remain one or two minutes or as long as" it is necessary, taking care not to cook it too much.
- Add the vanilla (or other flavor) as soon as it begins to cool.
- This is the foundation for all French creams.
- It can be made into rolls and sliced off, or packed in plates and cut into small cubes, or made into any shape imitating French candies, A pretty form is made by coloring some of the cream pink, taking a piece about as large as a hazel nut, and crowding an almond meat half way into one side,' till it looks like a bursting kernel.
- In working should the cream get too cold, warm it.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon