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Italian Bitter Sweets With Nut Centers

From Candy Recipes (1930).

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A historical recipe

Candy Recipes, by R. R. Stewart (1930).

Italy

Known as an Italian 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

  1. one-half cup of chopped walnuts

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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

  1. Take a quanity of fondant described on either page 5 or 9 and work into it one-half cup of chopped walnuts, peccns or almonds, flavor with vanilla and dip in the following blended coating: .
  2. 4 squares of Bakers “Dot” Sweet chocolate 1 square of Bakers “Bitter” chocolate The above must be melted down together and mixed thoroughly.
  3. Then folow the regular method of dipping.

Plating

Cookware for this recipe

  • Saucepan
  • Blender
  • Chef's knife
  • Cutting board
Source https://creativecommons.org/publicdomain/mark/1.0/
Credit

From Candy Recipes (1930), printed page 7, digitised by the Internet Archive: https://archive.org/details/candy-recipes-images

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.