Coffee Drops
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 18. The excerpt below is the record exactly as published.
a large tablespoonful of almond paste and one of confectioners' sugar; then pour coffee extract, drop by drop, till the sugar forms a stiff paste; blend with the almond till they are equally mixed. If too wet, use more sugar, just as you would use flour if you were working dough; make into small balls or al- mond-shaped rolls, and dip as hereafter directed. No. 2. — Take some firm fondant candy; add enough coffee extract to flavor it rather strongly, then work in enough confectioners' sugartomake it again into a stiff paste. Make this into balls or little rolls, and dip. Coffee Cream for Covering. — Melt fondant in a cup or bowl set into boiling water, — the fondant must be very firm; — pour into it a few drops of coffee to make it a rich, dark cream color, and stir over the fire till it is smooth and liquid; if, after dipping one or two, it seems too thin, which you can tell by its running off the candy and forming a little circle round it on the paper, let it cool, then put it back on the stove; to save waiting, have a kettle of water boiling, and put fresh boiling water into the saucepan as you need it; stir the candy till the water bubbles round it, and it is creamy again, then dip the coffee balls. For these, as for most other creamed candies, it is better to dip them twice. If you decide only to do them once, you must be careful that they are thoroughly covered and very neatly turned off your fork. TEA DROPS Are very popular in Paris, but less known here. For them you have to make the extract, using two tea- spoonfuls of English breakfast tea and one of gun- powder; steep them seven minutes in a gill of boiling water, then filter through flannel. You can, if you prefer, use Oolong tea for the extract. Use the tea ex- tract exactly as directed for coffee drops
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