Prepare three or more colours of fondant and of
different flavours. Roll them out to a similar shape
and about J inch in thickness. Put one piece on
the top of the other, and press them lightly together
with the rolling-pin. Then brush the top over with
sugar syrup, or with liquid fondant, and coat it with
ground almonds or cocoanut. Allow the block
to stand overnight, and then cut it in small squares.
2875. Opera Creams
1 lb. loaf sugar. Cream.
1 gill water. Icing sugar.
2 oz. glucose. Flavouring✪ Opera Creams.
Put the sugar, water, and glucose into a sauce-
pan and melt slowly over the fire, stirring all the
time until the sugar is melted. Skim well and wash
any scum off the sides of the saucepan with a small
brush. Then boil with the thermometer to 245°.
Pour on a slab, cool slightly, and work until white,
first with a wooden spoon or spatula, and then with
the hands, in the same way as fondant. Then put
this fondant back into the saucepan, add a little
cream and enough icing sugar to bring it back to
the right consistency for shaping. Flavour to taste,
and put out again on the slab. Form into a square,
using a little icing sugar to prevent its sticking to
the hands. Then roll out to 1 inch in thickness,
making the mixture as smooth and even as pos-
sible. Leave until cold and set, and then cut in
squares with a very sharp knife or with a caramel
cutter. These creams are great favourites, and they
may be made in a variety of colours and flavours.
Note. — Opera creams may also be used as centres
for chocolates.
2876. Orange Bon-bons
6 oz. fondant.
1 orange.
Orange colouring.
A pinch of citric acid.
Icing sugar.
Candied orange peel✪ Orange Bon-bons.
Take fondant that has been boiled to 245° (see
Recipe 2858) and work it on a marble slab until soft
and pliable. Wipe the orange, peel the yellow
rind off very thinly, and chop it as fine as possible.
Add this to the fondant with a tea-spoonful of
orange juice, the citric acid, and a few drops of
orange colouring. Mix all together, form into
small shapes, using a little icing sugar, place a thin
piece of candied peel on the top, and lay the sweets
on a papered tray to dry.
2877. Peppermint Creams, 1
1 lb. icing sugar. I Oil of peppermint.
1 white of egg. | 1 table-sp. water✪ Peppermint Creams, 1.
Sieve the icing sugar into a basin, and moisten
with the white of egg and water. Work with the
hands into a smooth, soft paste, flavouring with a
few drops of oil of peppermint. When the paste
is pliable and free from cracks, roll it out to § of an
inch in thickness on a board that has been sprinkled
with sieved icing sugar. Cut out into rounds with
a small cutter, and place aside on a sheet of white
paper sprinkled with castor sugar, and let them re-
main until dry. The cutter should be dipped into
castor sugar to prevent its sticking to the paste.
The scraps ought to be pressed together and rolled
out again until all are used.
2878. Peppermint Creams, 2
1 lb. icing sugar.
f tea-sp. cream of tartar.
2 or 3 table-sps. of
cream.
A few drops oil of pep>
permin✪ Peppermint Creams, 2t.
Sieve the sugar into a basin, add the cream of
tartar, and, when thoroughly mixed, add enough
cream to form a stiff paste. Turn out on a sugared
board, and knead with the hand until smooth and
pliable, working in the peppermint flavouring.
Then cover the paste over, and let it rest for an hour.
Finish off as above.
2879. Peppermint Creams, 3 ✪ Peppermint Creams, 3
Page 964 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prepare three or more colours of fondant and of different flavours. Roll them out to a similar shape and about J inch in thickness. Put one piece on the top of the other, and press them lightly together with the rolling-pin. Then brush the top over with sugar syrup, or with liquid fondant, and coat it with ground almonds or cocoanut. Allow the block to stand overnight, and then cut it in small squares.
2875. Opera Creams
1 lb. loaf sugar. Cream.
1 gill water. Icing sugar.
2 oz. glucose. Flavouring.
Put the sugar, water, and glucose into a saucepan and melt slowly over the fire, stirring all the time until the sugar is melted. Skim well and wash any scum off the sides of the saucepan with a small brush. Then boil with the thermometer to 245°. Pour on a slab, cool slightly, and work until white, first with a wooden spoon or spatula, and then with the hands, in the same way as fondant. Then put this fondant back into the saucepan, add a little cream and enough icing sugar to bring it back to the right consistency for shaping. Flavour to taste, and put out again on the slab. Form into a square, using a little icing sugar to prevent its sticking to the hands. Then roll out to 1 inch in thickness, making the mixture as smooth and even as possible. Leave until cold and set, and then cut in
squares with a very sharp knife or with a caramel cutter. These creams are great favourites, and they may be made in a variety of colours and flavours.
Note. — Opera creams may also be used as centres for chocolates.
2876. Orange Bon-bons
6 oz. fondant.
1 orange.
Orange colouring.
A pinch of citric acid. Icing sugar.
Candied orange peel.
Take fondant that has been boiled to 245° (see Recipe 2858) and work it on a marble slab until soft and pliable. Wipe the orange, peel the yellow rind off very thinly, and chop it as fine as possible. Add this to the fondant with a tea-spoonful of orange juice, the citric acid, and a few drops of orange colouring. Mix all together, form into small shapes, using a little icing sugar, place a thin piece of candied peel on the top, and lay the sweets on a papered tray to dry.
2877. Peppermint Creams, 1
1 lb. icing sugar. I Oil of peppermint.
1 white of egg. | 1 table-sp. water.
Sieve the icing sugar into a basin, and moisten with the white of egg and water. Work with the hands into a smooth, soft paste, flavouring with a few drops of oil of peppermint. When the paste is pliable and free from cracks, roll it out to § of an inch in thickness on a board that has been sprinkled with sieved icing sugar. Cut out into rounds with a small cutter, and place aside on a sheet of white paper sprinkled with castor sugar, and let them remain until dry. The cutter should be dipped into castor sugar to prevent its sticking to the paste. The scraps ought to be pressed together and rolled out again until all are used.
2878. Peppermint Creams, 2
1 lb. icing sugar.
f tea-sp. cream of tartar.
2 or 3 table-sps. of
cream.
A few drops oil of pep> permint.
Sieve the sugar into a basin, add the cream of tartar, and, when thoroughly mixed, add enough cream to form a stiff paste. Turn out on a sugared board, and knead with the hand until smooth and pliable, working in the peppermint flavouring. Then cover the paste over, and let it rest for an hour. Finish off as above.
2879. Peppermint Creams, 3
Records on this page
Opera CreamsOrange Bon-bonsPeppermint Creams, 1Peppermint Creams, 2Peppermint Creams, 3