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Fondant
From How we cook in Tennessee .., 1906
Serves 20
Different shapes for each flavor.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 159. The excerpt below is the record exactly as published.
a large piece of fondant in the hand, work until soft, then form a small hollow in the top. Pour a few drops of va- nilla into this hollow, then fold over and work the flavoring through the fondant. Continue until the fondant has enough vanilla, which can be determined by tasting. Flavor a small piece of fondant with lemon extract, another with orange, and another with some different extract, say pineapple, coffee, etc. Eoll each into a long roll, lay on waxed paper
Cook this with the app: pantry check, scaling, and the assistant.