vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Neapolitan Creams
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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
Nutrition per serving
35Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0 g
Carbohydrates8.7 g
Fiber0 g
Sugars8.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium0.4 mg
Calcium0.3 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 66. The excerpt below is the record exactly as published.
Coffee Fondant Make i^ c strong coffee, strain and add 5 c sugar and y2 t cream of tartar, and proceed as for Plain Fondant. Maple Fondant Break i}i \h maple sugar into pieces. Add 3 c white sugar, I c hot water and ^ t cream of tartar. Proceed as for Plain Fondant. Cream Mints Melt I lb Plain Fondant over hot water. Flavor with 3 drops either oil of peppermint, wintergreen, clove, cinna- mon, or orange. Color if desired. Drop from the tip of a teaspoon onto oiled paper. Fruit and Nut Loaf Into 2 c Plain or Maple Fondant work % c each chopped pecans, candied pineapple, and cherries. Different com- binations of fruit and nuts may be used. Roll in oiled paper and mould in a tin box. If no box is available, shape as desired, and roll in oiled paper. Neapolitan Creams Put together Coffee, Maple and Plain Fondant
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