Peppermint Creams, 1

Ingredients

• 1 lb. icing sugar
• 1 white of egg
• 1 table-sp. water
• Oil of peppermint

Method

1. 1

   Sieve the icing sugar into a basin, and moisten with the white of egg and water.

2. 2

   Work with the hands into a smooth, soft paste, flavouring with a few drops of oil of peppermint.

3. 3

   When the paste is pliable and free from cracks, roll it out to 0.5 inch in thickness on a board that has been sprinkled with sieved icing sugar.

4. 4

   Cut out into rounds with a small cutter, and place aside on a sheet of white paper sprinkled with castor sugar, and let them remain until dry.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 964. The excerpt below is the record exactly as published.

Peppermint Creams, 1 1 lb. icing sugar. I Oil of peppermint. 1 white of egg. | 1 table-sp. water

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