Fondant
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 107. The excerpt below is the record exactly as published.
^ teaspoon cream of tartar Boil sugar, water and creani of tartar until thread is formed. Pour on to the beaten white, and continue beat- ing until of consistency to spread. Marshmallow Frosting 1 cup sugar J pound marshmallow ^ cup hot water white of one egg 1 teaspoon vaniUa Melt marshmallows in double boiler. Cook sugar and water until thread is formed. Pour on to the beaten white. Add melted marshmallows, flavoring, and beat until of consistency to spread. Marshmallow Nut Frosting Add one cup shredded walnuts or castanas to Marsh- mallow Frosting. Marshmallow Tutti-frutti Frosting Add one cup mixed candied fruit and nuts to Marsh- mallow J'rosting. Orange Frosting confectioners' sugar 2 egg yolks 4 tablespoons orange juice grated rind one orange 1 teaspoon lemon juice Soak rind in fruit juice one half hour; strain ; add re- maining ingredients until of consistency to spread. CAKE AND COOKIES; FROSTINGS AND FILLINGS 273 Nougat Frosting 1 cup chopped almonds 1 cup sugar 4 tablespoons sugar ^ cup boiling water 2 egg whites Brown almonds in oven. Caramelize four tablespoons sugar, add almonds, cool, and pound. Boil sugar and water until it threads, add almond powder, pour on to the beaten whites, and beat until thick enough to spread. Fig Frosting To Confectioners' Frosting No. 1 add one cup figs which have been boiled in one half cup water until tender, and chopped until fine. Wine Frosting To Boiled Frosting No. 2 add one tablespoon Madeira or sherry wine, and omit vanilla. Fondant 3 cups sugar I teaspoon cream of tartar li cups water flavoring
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