Neapolitan Cream Blocks

Ingredients

• Work 1 1b. fondant until soft and creamy
• Leave one part white, and flavor with vanilla
• to the second add sufficient grated chocolate or cocoa
• to the third add the grated rind of an orange

Method

1. 1

   Work fondant until soft and creamy, then divide into three parts.

2. 2

   Leave one part white, and flavor with vanilla; to the second add sufficient grated chocolate or cocoa to make it brown, and flavor with vanilla; to the third add the grated rind of an orange, rubbed to a paste, and enough icing sugar to make it of the same consistency as the others.

3. 3

   Work each piece thoroughly.

4. 4

   Dredge pastry board with icing sugar, and roll the white portion into a square cake about one-half inch thick.

5. 5

   Roll chocolate and orange portions in the same way.

6. 6

   Place layers one on top of each other, and roll gently once or twice to press all together.

7. 7

   Trim edges, cut into squares or bars and wrap each piece in waxed paper.

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.

NEAPOLITAN CREAM BLOCKS. Work 1 1b. fondant until soft and creamy, then divide into three parts. Leave one part white, and flavor with vanilla; to the second add suffi- cient grated chocolate or cocoa to make it brown, and flavor with vanilla; to the third add the grated rind of an orange

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