French Cream
From The Candy Book (1914).
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A historical recipe
The Candy Book, by Florida Women's Christian Temperance Union (1914).
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 cupfuls of white sugar, one cupful of hot water, flavor with vanilla;
- put the sugar and water in a bright tin pan on the range, and let it boil about eight minutes, without stirring, and if it looks somewhat thick, test by letting some drop from the spoon;
- if it threads, remove the pan to the table, taking a small spoonful and rubbing it against the side of a cake bowl;
- should it then be creamy and easy to roll into a ball between the fingers, pour the whole into the bowl and beat rapidly with a large spoon.
- If it is not boiled enough to cream, replace it upon the range, let it remain one or two minutes, or as long as is necessary, taking care not to cook it too much.
- Add the vanilla (or other flavoring) as soon as it begins to cool.
- This foundation or cream 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.
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