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White Fondant

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.

Source and licence

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Associated with Jewish by the book is about Jewish cookery (Jewish cooking); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. Used as a foundation for all cream candies.
  2. Put two and one-half cups of granulated sugar in a saucepan, add three-fourths cup of hot water and one-half saltspoon of tartar.
  3. Stir until sugar is dissolved, but no longer.
  4. Boil without stirring until, when tried in cold water, it will form a soft ball.
  5. Wash down the edges of the pan with the finger first dipped in cold water, as the sugar boils up.
  6. Pour slowly on greased pan or marble slab.
  7. Cool slightly;
  8. beat with a wooden spoon until white and creamy.
  9. As soon as large lumps appear, it should be kneaded with the hands until smooth.
  10. Place in bowl and cover with waxed paper, let it stand overnight in a cool place.
  11. If covered and kept in a cool place this will keep for days.
  12. Form into bonbons, color and flavor any desired way;
  13. dip in melted chocolate, to which has been added a small piece of wax or paraffine.
  14. In fact the bonbons may be used in any desired way.