Chocolate- and Vanilla-cream Bonbons
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 338. The excerpt below is the record exactly as published.
Chocolate- and. Vanilla-cream Bonbons. — Soak 2oz. of the finest picked gum arabic in J pint of hot water, squeeze it through muslin, flavour with a few drops of essence of vanilla, and put in as much caster sugar as it will absorb, working the whole into a rather stiff, smooth paste. Melt 4oz. of Chocolate with 1 table- spoonful of water, standing it in the oven until it is quite dissolved, and then beat in with a spoon the whites of two eg’gs
Cook this with the app: pantry check, scaling, and the assistant.