Cream-Coated Fruits
From The household cook book, 1902
Serves 6
Oranges can be peeled and dipped in colored fondant made with grated orange rind and orange juice.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 336. The excerpt below is the record exactly as published.
CREAM=COATED FRUITS.— Melt some fondant, and add any flavoring desired, only select that which will go well with the fruit to be dipped. The fondant can also be colored, if desired, to suit one's fancy. A fondant which is too soft for making the balls or cen- ters for candy, can be used for this pur^jose. Grapjs, currants, cher- ries, strawberries, raspberries, and other fruit, can then be dipj^ed into the prepared fondant, dipping each berry separately, and laying them to dry on oiled paper, or set them in the little paper cases if you have them. Select choice fruit for this purpose.
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