Fruit Sandwiches

Ingredients

• ½ lb. fondant
• ½ lb. figs
• ½ lb. prunes
• ½ lb. dates
• ½ lb. ginger

Method

1. 1

   Divide fondant, flavor and color.

2. 2

   Roll out, chop fruit, spread on one half, cover with the other, and cut into designs.

3. 3

   Allow to dry.

Nutrition per serving

Estimated from matched ingredients across 3 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.

1 lb. dates Essence i lb. fondant Colouring. Mode. — Choose fresh dates that can be easily separated and not have a squashed appearance ; stone the dates carefully ; have ready the fondant, which will be divided and each portion differently coloured and flavoured to form a variety. Break off small pieces of fondant, roll the length of the dates, place in the space left by removing the stone, press the dates lightly together, allowing the fondant to be seen ; then let them stand until the fondant , is firm. 730— FEEINCH JELLIES. 1 oz. gelatine 2 lbs. sugar cups of water Colouring and essence. Mode. — Soak the gelatine in half the water (cold), and when soft pour on the other half (boiling), place in a saucepan with the sugar, skim well, bring to the boil and boil for twenty minutes. Binse a number of soup plates out with cold water ; pour a portion of the liquid jelly into each ; add different essence and colouring to all the plates ; leave one white and flavour with colourless essence, rose or almond ; place on cold water or in a cool place, but not in ice, until the next day, then with a sharp knife cut out of the plates in strips and cut into squares, diamonds or triangles ; roll in icing sugar or ordinary white sugar, and spread on trays or dishes to dry. Fondant Esseucj 731— CHOCOLATE 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.

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