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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Chocolate Delights
2 ozs. (1/2 cup) stoned stewed prunes
2 ozs. (1/2 cup) chopped pecan-nut meats
2 ozs (1/2 cup) chopped preserved cherries
1 tablespoonful chopped angelica
1 teaspoonful vanilla extract
Melted chocolate
Confectioners’ sugar
Put the prunes, nut meats, cherries, and angelica through a
chopper. In this mixture work confectioners’ sugar until a stiff
paste has been formed; then add the vanilla extract. Cut into
small blocks and set away in a cool place to harden.
Dip into melted chocolate and drop on a tin sheet.
2 ozs. (1/2 cup) stoned stewed prunes
2 ozs. (1/2 cup) chopped pecan-nut meats
2 ozs (1/2 cup) chopped preserved cherries
1 tablespoonful chopped angelica
1 teaspoonful vanilla extract
Melted chocolate
Confectioners’ sugar
Put the prunes, nut meats, cherries, and angelica through a
chopper. In this mixture work confectioners’ sugar until a stiff
paste has been formed; then add the vanilla extract. Cut into
small blocks and set away in a cool place to harden.
Dip into melted chocolate and drop on a tin sheet.
Chocolate Jelly Bonbons
½ oz. (1 ½ heaping tablespoonfuls) powdered gelatine
1 teaspoonful orange extract
½ teaspoonful lemon extract
1 gill (1/2 cup) boiling water
½ pint (1 cup) apple jelly, currant jelly, or quince jelly
Melted chocolate
Melt the jelly over hot water; then add the gelatin dissolved in
the boiling water and then the extracts.
Strain into small bonbon molds. Turn out when firm, and when
quite cold, dip into melted chocolate.
The bonbons may be dipped into flavored fondant, and then
dipped into melted chocolate.
½ oz. (1 ½ heaping tablespoonfuls) powdered gelatine
1 teaspoonful orange extract
½ teaspoonful lemon extract
1 gill (1/2 cup) boiling water
½ pint (1 cup) apple jelly, currant jelly, or quince jelly
Melted chocolate
Melt the jelly over hot water; then add the gelatin dissolved in
the boiling water and then the extracts.
Strain into small bonbon molds. Turn out when firm, and when
quite cold, dip into melted chocolate.
The bonbons may be dipped into flavored fondant, and then
dipped into melted chocolate.
Chocolate Marshmallows
4 ozs. best gum arabic
½ pint (1 cup) water
½ lb. (1 cup) sugar
3 whites of eggs
1 teaspoonful almond extract
Melted chocolate
Soak the gum Arabic in the water over night; then strain into a
double boiler, add the sugar, and cook until the mixture is thick.
Remove from the fire and add the almond extract and the stiffly
beaten whites of eggs.
Beat the mixture till it is stiff; then pour it into a pan which has
been dusted with equal quantities of powdered sugar and
corn-starch.
Dust the top over with the corn-starch mixture. Let it stand over
night, then cut in rounds and dip in melted chocolate.
4 ozs. best gum arabic
½ pint (1 cup) water
½ lb. (1 cup) sugar
3 whites of eggs
1 teaspoonful almond extract
Melted chocolate
Soak the gum Arabic in the water over night; then strain into a
double boiler, add the sugar, and cook until the mixture is thick.
Remove from the fire and add the almond extract and the stiffly
beaten whites of eggs.
Beat the mixture till it is stiff; then pour it into a pan which has
been dusted with equal quantities of powdered sugar and
corn-starch.
Dust the top over with the corn-starch mixture. Let it stand over
night, then cut in rounds and dip in melted chocolate.
Chocolate Nougatines
½ lb. (1 cup) sugar
¼ lb. (1 cup) blanched almonds, or walnut meats or ground
almonds
1 teaspoonful vanilla extract
1 tablespoonful honey
Melted chocolate
Chop the almonds and toast them a pale brown in the oven.
Put the honey into a saucepan and stir until dissolved; then
add the sugar and allow it to melt and get quite liquid. Now
add the almonds, stir over a moderate heat until all turn a light
brown color, then add the vanilla extract, and pour on a
buttered slab. Roll out thin and cut into squares. Allow to dry
on waxed paper and dip in melted chocolate when quite firm.
Another method is to put three pounds of sugar into a dry,
clean saucepan, and melt over the fire, without using any water.
When dissolved, add as much chopped nuts as the batch will
take up. Pour out on an oiled slab and roll out thin; it may be
cut in oblong pieces and coated with chocolate, or broken fine
and mixed with the chocolate and dropped on a tin.
½ lb. (1 cup) sugar
¼ lb. (1 cup) blanched almonds, or walnut meats or ground
almonds
1 teaspoonful vanilla extract
1 tablespoonful honey
Melted chocolate
Chop the almonds and toast them a pale brown in the oven.
Put the honey into a saucepan and stir until dissolved; then
add the sugar and allow it to melt and get quite liquid. Now
add the almonds, stir over a moderate heat until all turn a light
brown color, then add the vanilla extract, and pour on a
buttered slab. Roll out thin and cut into squares. Allow to dry
on waxed paper and dip in melted chocolate when quite firm.
Another method is to put three pounds of sugar into a dry,
clean saucepan, and melt over the fire, without using any water.
When dissolved, add as much chopped nuts as the batch will
take up. Pour out on an oiled slab and roll out thin; it may be
cut in oblong pieces and coated with chocolate, or broken fine
and mixed with the chocolate and dropped on a tin.
| Previous Topic: Chocolates Part 2 |
| Next Topic: Chocolates Part 4 |
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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