Fondant Creams
From Cookery for every household, 1914
Serves 12
Various essences can be used for flavouring, such as raspberry, rose, orange, lemon, etc.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 959. The excerpt below is the record exactly as published.
Fondant Creams Take some fondant made according to above directions, and boiled to 240° F., and colour and flavour it to taste
Cook this with the app: pantry check, scaling, and the assistant.