English Walnut Creams
From Lillian Massey school recipes, 1913
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.
ENGLISH WALNUT CREAMS. Work fondant until soft and creamy; flavor and color as desired. Take a piece of the fondant about the size of a marble, roll it in the hand and press one-half English walnut on each side
Cook this with the app: pantry check, scaling, and the assistant.