Creams

Ingredients

• 2 cups of sugar
• 1 cup of milk
• Essence of vanilla

Method

1. 1

   Boil milk and sugar for 4.5 to 6 minutes, stir continuously.

2. 2

   Remove from heat, add essence, and form into balls with preserves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 121. The excerpt below is the record exactly as published.

CREAMS. Butter Chocolate. Sweets. Mode. — Take a piece of fondant and work into it wiiatever essence is preferred ; work it on a baking board, well dusted with icing sugar ; if liked, a portion of the fondant may be coloured by dropping a little on and working it on a board till thoroughly blended ; roll it into tiny balls or shapes, as fancy suggests. Scrape two or three cakes of chocolate into a basin, drop in a tiny piece of butter ; add about a dessertspoonful of fondant, place in the oven or in a saucepan of boiling water until dis- solved ; drop the balls into the chocolate (it must not be too warm or the balls will melt) ; coat thoroughly, then take out with a piece of bent wire, place on a greased tin or dish to dry and put away in a cool dry place. 732— EIG CEEAMS, 1 box of preserved figs Essence J lb. fondant Colouring. Mode. — Cut the figs into quarters ; knead the fondant on the board, and, if wished, colour a portion of it ; work in any essence preferred (lemon is suitable for this sweet) ; roll small pieces of the fondant into balls ; just open the quarters of figs, press in the fondant balls and spread on a dish to dry. 733— WALNUT CEEAMS. 1 lb walnuts Essence ^ lb. fondant Colouring. Mode. — Break the walnuts in half very carefully, trying to keep each half intact ; divide the fondant into two or three parts, kneading in colouiing and essence to each ; break ofP pieces and roll into balls ; place these between the halves of the walnuts ; press together and put away to dry on a tray or dish, 734— FRUIT SANDWICHES. J lb. fondant Essence and colouring J lb. figs ^ lb. prunes J- lb. dates i lb. ginger. Sweets. Mode. — Divide the fondant into two parts, flavour each, say one with rose and another with lemon ; colour one portion if wished ; roll these out into thin squares on a board well dusted with icing sugar ; chop the fruit altogether ; spread the fruit on one-half of the fondant, cover with the other half, and with fancy cutters or a sharp knife cut into tiny designs ; spread on a slightly greased tin dusted with icing sugar and allow to remain in a cool place until dry. Such a variety of fruit is not actually necessary ; but when making sweets there are generally scraps of fruit left over, and this is a very delicious way of using them up. 735— EIBBON CEEAMS. lb. fondant Colouring Essence. Mode. — Divide the fondant and knead on a board well dusted with icing sugar ; have three or more portions, colour each differently, leaving one white ; have a different flavouring for each, say lemon, vanilla, rose, and if a fourth is required, a few drops of almond ; care must be taken not to allow any one flavour to predominate. These creams may be in different shapes, for instance, take tiny pieces of each, press together and roll into balls, or place some of each colour in layers and cut out with a cutter or sharp knife into tiny squares, diamonds and triangles ; spread out to dry on a dish or tray. 736— CEEAMS, 2 cups of sugar i cup of milk Essence of vanilla

Cook this with the app: pantry check, scaling, and the assistant.