Cream Mints
From Lillian Massey school recipes, 1913
It is necessary to work quickly to avoid remelting the fondant.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 45. The excerpt below is the record exactly as published.
CREAM MINTS. Melt 1 c. fondant over hot water, stirring all the time; thin slightly by adding a few drops of hot water. Flavor with 3 drops oil of pepper- mint
Cook this with the app: pantry check, scaling, and the assistant.