vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Walnuts
From Cookery for every household, 1914
Serves 15
Presented as published in 1914. 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
Nutrition per serving
113Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein0 g
Carbohydrates28 g
Fiber0 g
Sugars27 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium1.2 mg
Calcium0.9 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 962. The excerpt below is the record exactly as published.
1 lb. fondant. 5 or 6 doz. shelled wal- nuts. Coffee essence. Vanilla. Sugar syrup. Toast the walnuts for a few minutes in a moderate oven to make them crisp, and let them cool again. Then put the fondant, which has been boiled to 245°, into a saucepan with enough coffee essence to flavour and colour it, and a few drops of vanilla. Heat very carefully over the fire, using if necessary a little sugar syrup to prevent its sticking. Be care- ful it does not become too hot, and beat well until smooth and glossy. Put some of this coffee fondant on to a plate and let it cool slightly, then place a little between two half walnuts, press them lightly together, and let them set on a tin lined with wax paper. When finished, thin down the fon- dant in the saucepan writh sugar syrup until of a proper consistency for coating. It should be rather thicker than the ordinary coating fondant. Then cover the walnuts with this (see Coating with Fon- dant, p. 598), place them again on the tray to set, and finish them off with a little twist of fondant on the top of each ; or this may be put on after- wards by putting some of the fondant into a paper cornet and forcing it out on the top. Note. — Instead of the fondant between the two half walnuts, a little marzipan flavoured with coffee essence may be used. 2870. Chocolate Tablet 1 lb. granulated sugar. I J lb. chocolate powder. b pt. water. | Vanilla essence. Put the sugar and water into a saucepan, stir them over the fire until boiling, and then boil moderately quickly for J hour. Add the chocolate (or good cocoa may be used), stir a few minutes longer, flavour with vanilla, and pour into a tin SWEET MAKING 601 which has been lined with greased paper. When set, mark in squares, and break in pieces when cold. 2871. Chocolate Walnuts Make in the same way as Coffee Walnuts, flavour- ing the fondant with some grated or shred un- sweetened chocola
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