French Cream Candy
From Harris cook book (1905).
A historical recipe
Harris cook book, by North, Abbie A. (Abbie Alice), b. 1855, comp and Epsey, Mary Hannah (Humprey), Mrs., 1863- [from old catalog] joint comp (1905).
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.
- 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.
Method
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- Four cupfuls of sugar, one cupful of hot water, one-fourth spoonful cream tartar.
- Put all on to boil, and cover ;
- do not stir it while cooking.
- Boil until it thickens, so when you drop it in cold water it will make a soft ball.
- Then take from the stove;
- let stand about five minutes;
- then turn out on a marble table, and stir with two knives until it begins to cream;
- then knead ^vith your hands.
- This is the foundation for all French candies.
- — E.
- G.
- L.
- The simplest of French candies are made by flavoring, coloring, and shaping paste according to fancy, and on a part of them pressing a nut meat or candied fruit.
- A very pretty variety is :
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Kitchen thermometer