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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Marzipan squares are made as follows: Take four pieces of
marzipan, one white, flavored with rose and almond extract,
on brown, flavored with coffee extract, one red, flavored
with raspberry extract, and one yellow, flavored with lemon
extract. Roll out each piece the same shape and to one-third
of an inch thick. Take the brown piece, brush it over lightly
with stock syrup, lay the white piece on it, brush it over
with syrup, lay the red piece on the white, brush it over with
syrup, then lay on the yellow piece. Roll out lightly so as to
join the layers. Now brush over the top layer with the
syrup, and place a piece of wafer paper on it.
Turn the marzipan completely over, brush the brown layer
with the syrup, and cover with a piece of wafer paper.
When dry, cut into neat squares and place in paper cases.
To make marzipan kisses: Roll some marzipan in round
and oval shapes and lay them on waxed paper to dry.
Sprinkle colored sugars, such as pink, red, green, orange,
and yellow on to pieces of paper. Dip each piece of
marzipan into glacé, then roll in any of the colored sugar.
Dry and serve in paper cases.
To make marzipan filberts: Mix equal quantities of ground
almonds and sifted confectioners’ sugar; then add a little
almond extract, a few drops of green color, and enough
white of egg to bind. Knead well, then roll out thin and cut
out with a star-cutter.
Blanch some almonds and pistachios, dry them in the oven,
put them in the stars of paste, three together, and draw up
the corners of the paste on the nuts.
To make marzipan violet balls: Beat the whites of two eggs
to a stiff froth, add a quarter of pound of cooked marzipan,
one teaspoonful of vanilla extract, and enough powdered
sugar to make a stiff paste.
Knead on a slab with a little confectioner’s sugar, then
form into small balls, and dip into the stiffly beaten white of
an egg.
Roll in crushed candied violets.
To stuff prunes with marzipan: Stone some best prunes
and fill them with pieces of marzipan. Dissolve two cupfuls
of sugar with half a cupful of water, then add a pinch of
cream of tartar, and boil to 290°. Dip the prunes in the
syrup, then roll them in chopped cocoanut or chopped
pistachio nuts.
marzipan, one white, flavored with rose and almond extract,
on brown, flavored with coffee extract, one red, flavored
with raspberry extract, and one yellow, flavored with lemon
extract. Roll out each piece the same shape and to one-third
of an inch thick. Take the brown piece, brush it over lightly
with stock syrup, lay the white piece on it, brush it over
with syrup, lay the red piece on the white, brush it over with
syrup, then lay on the yellow piece. Roll out lightly so as to
join the layers. Now brush over the top layer with the
syrup, and place a piece of wafer paper on it.
Turn the marzipan completely over, brush the brown layer
with the syrup, and cover with a piece of wafer paper.
When dry, cut into neat squares and place in paper cases.
To make marzipan kisses: Roll some marzipan in round
and oval shapes and lay them on waxed paper to dry.
Sprinkle colored sugars, such as pink, red, green, orange,
and yellow on to pieces of paper. Dip each piece of
marzipan into glacé, then roll in any of the colored sugar.
Dry and serve in paper cases.
To make marzipan filberts: Mix equal quantities of ground
almonds and sifted confectioners’ sugar; then add a little
almond extract, a few drops of green color, and enough
white of egg to bind. Knead well, then roll out thin and cut
out with a star-cutter.
Blanch some almonds and pistachios, dry them in the oven,
put them in the stars of paste, three together, and draw up
the corners of the paste on the nuts.
To make marzipan violet balls: Beat the whites of two eggs
to a stiff froth, add a quarter of pound of cooked marzipan,
one teaspoonful of vanilla extract, and enough powdered
sugar to make a stiff paste.
Knead on a slab with a little confectioner’s sugar, then
form into small balls, and dip into the stiffly beaten white of
an egg.
Roll in crushed candied violets.
To stuff prunes with marzipan: Stone some best prunes
and fill them with pieces of marzipan. Dissolve two cupfuls
of sugar with half a cupful of water, then add a pinch of
cream of tartar, and boil to 290°. Dip the prunes in the
syrup, then roll them in chopped cocoanut or chopped
pistachio nuts.
| Next Topic: Glacé Fruits and Nuts |
| Previous Topic: Marzipan 2 |
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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