Uncooked French Fondant

From The complete cook (1908).

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A historical recipe

The complete cook, by Lilian Whitling and University of Leeds. Library (1908).

Known as a British 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

Three level breakfastcupfuls of One tablespoonful of fruit syrup, or icing sugar.
water flavoured with liqueur, or One white of egg.
brandy, or essence of any kind.
Method.
— Sieve the sugar.
Put the white of egg and the syrup or liqueur into a basin.
With a wooden spoon gradually stir in enough of the sieved sugar to make the mixture stiff enough to be easily moulded in the fingers.
Dust a slab with icing sugar, put on the fondant, and knead until it is quite smooth.
Divide and colour the different portions as desired.
If preferred, the mixture can be made without flavouring of any kind, and flavourings to suit the various colourings can be added afterwards.
Should the fondant become too moist after adding the flavourings and colourings, mix in a little more sieved icing sugar.
Note.
— If this fondant is to be coated with chocolate, shape it and let it stand for some hours before coating it.