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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
A Delicious Marzipan
1 lb. (4 cups) ground almonds
1 ¼ lbs. flavored fondant
2 lbs. lump-sugar
1 pint (2 cups) water
1 tablespoonful glucose
Flavors to taste
Color to taste
Rub the almonds into the fondant with a wooden
spoon
Put the sugar and water into a saucepan, and
dissolve them slowly over the fire; then add the
glucose and boil, without stirring, to 250°, or till it
forms a hard ball when tested in cold water; then add
it quickly to the fondant and almond mixture.
Stir until it begins to harden, and turn it out on to a
board or a slab and knead it until it is smooth. Color
and flavor it while it is warm. This marzipan keeps
well if wrapped first in waxed paper, then in a clean
cloth, and shut up in an air-tight box.
If too hard when wanted, add a few drops of stock
syrup or lukewarm water and mix well.
1 lb. (4 cups) ground almonds
1 ¼ lbs. flavored fondant
2 lbs. lump-sugar
1 pint (2 cups) water
1 tablespoonful glucose
Flavors to taste
Color to taste
Rub the almonds into the fondant with a wooden
spoon
Put the sugar and water into a saucepan, and
dissolve them slowly over the fire; then add the
glucose and boil, without stirring, to 250°, or till it
forms a hard ball when tested in cold water; then add
it quickly to the fondant and almond mixture.
Stir until it begins to harden, and turn it out on to a
board or a slab and knead it until it is smooth. Color
and flavor it while it is warm. This marzipan keeps
well if wrapped first in waxed paper, then in a clean
cloth, and shut up in an air-tight box.
If too hard when wanted, add a few drops of stock
syrup or lukewarm water and mix well.
Some Uses For Marzipan
Glacé cherries may be stuffed with neat little balls of
the almond paste. Dainty bars may be made by
rolling out a piece of colored marzipan, then laying a
layer of white, flavored fondant on it, and finishing off
with a layer of marzipan. Cut into neat bars. These
bars may be covered with chocolate frosting and
dotted with Royal icing to represent dominoes. Form
some balls of uncolored marzipan into the shape of
small skewer, and roll in powdered chocolate, cocoa,
or cinnamon. Or take two colored pieces of marzipan,
roll them lightly between the palms of the hands and
the color will blend, make a harlequin ball. Remnants
of marzipan can be made into centers for fondants or
chocolates. Walnuts, chestnuts, chickens, eggs,
carrots, ripe strawberries with green paper hulls, pink
and yellow roses, peas in the post, bananas, radishes,
mushrooms, and many other things may be made
with marzipan. The marzipan may be flavored with
strong coffee or coffee extract and rolled in small balls
with a half walnut meat pressed on each side. When
dry, they may be dipped into glacé, melted fondant,
or melted chocolate. Or they may be dipped in beaten
white of egg and rolled in granulated chocolate,
colored sugar, colored cocoanut, or in brilliantine.
Marzipan rings are made as follows: Roll out some
marzipan in long strips one-third of an inch in
diameter; put several of these strips together side by
side, and after cutting them a little aslant in pieces
four inches long, form them in rings, joining the ends
neatly together. When all the paste has been
disposed of in this manner, put the rings on waxed
paper on a sieve. Make a little Royal icing, and flavor
it with lemon-juice. Glaze the tops of the rings with
this mixture, allow to dry, then place them on a
baking tin covered with sheets of white paper, and
put them in a very cool oven for fifteen minutes.
When cold, carefully remove them from the paper
with the thin blade of a knife.
Glacé cherries may be stuffed with neat little balls of
the almond paste. Dainty bars may be made by
rolling out a piece of colored marzipan, then laying a
layer of white, flavored fondant on it, and finishing off
with a layer of marzipan. Cut into neat bars. These
bars may be covered with chocolate frosting and
dotted with Royal icing to represent dominoes. Form
some balls of uncolored marzipan into the shape of
small skewer, and roll in powdered chocolate, cocoa,
or cinnamon. Or take two colored pieces of marzipan,
roll them lightly between the palms of the hands and
the color will blend, make a harlequin ball. Remnants
of marzipan can be made into centers for fondants or
chocolates. Walnuts, chestnuts, chickens, eggs,
carrots, ripe strawberries with green paper hulls, pink
and yellow roses, peas in the post, bananas, radishes,
mushrooms, and many other things may be made
with marzipan. The marzipan may be flavored with
strong coffee or coffee extract and rolled in small balls
with a half walnut meat pressed on each side. When
dry, they may be dipped into glacé, melted fondant,
or melted chocolate. Or they may be dipped in beaten
white of egg and rolled in granulated chocolate,
colored sugar, colored cocoanut, or in brilliantine.
Marzipan rings are made as follows: Roll out some
marzipan in long strips one-third of an inch in
diameter; put several of these strips together side by
side, and after cutting them a little aslant in pieces
four inches long, form them in rings, joining the ends
neatly together. When all the paste has been
disposed of in this manner, put the rings on waxed
paper on a sieve. Make a little Royal icing, and flavor
it with lemon-juice. Glaze the tops of the rings with
this mixture, allow to dry, then place them on a
baking tin covered with sheets of white paper, and
put them in a very cool oven for fifteen minutes.
When cold, carefully remove them from the paper
with the thin blade of a knife.
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links