candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Creamed Marzipan
Almond paste
White of egg
Walnuts
Fondant
To almond paste add white of egg, a very little at a time, and work
with a spatula until it is of the right consistency to shape. Form into
small balls, press half a nut meat on each side of each ball, and dip
in melted fondant colored and flavored as desired.
Creamed Marzipan Blocks
Almond paste
White of egg
Rose color paste
Raspberry extract
Orange color paste
Grated orange rind
1/2 cup sugar
1/4 cup water
Melted fondant
Paper cases
To almond paste add white of egg, a very little at a time, and work
with a spatula until it is of right consistency to shape. Divide in three
portions; to one add rose color paste to make a deep pink, and a few
drops of raspberry extract. To another portion add grated orange
rind and orange color paste to make a good color. Roll pieces on
slab, with rolling pin, one fourth inch thick and the same shape.
Boil sugar and water until syrup spins a thread. Brush pink layer of
paste with syrup, cover with plain layer of paste, brush with syrup,
and cover with orange layer. Press under a light weight, cut, in
cubes, dip in melted fondant, and serve in paper cases.
Glacé Nut Creams
Glacé nuts
Fondant
Vanilla
Almond extract
Green color paste
Prepare glacé pecans or walnuts (see page 138). Flavor a small
portion of fondant with one quarter teaspoon vanilla and a few
drops almond extract, and color green. Make into small balls, and
press between two glacéd nuts. Keep in a cold place, and use if
possible the day they are made.
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