Plain Cream or Fondant

Ingredients

• Four cups of best granulated sugar
• 2 cups of boiling water
• one-fourth teaspoonful of pure cream of tartar
• one teaspoonful of glycerine
• one teaspoonful of vanilia

Method

1. 1

   Combine sugar, boiling water, and cream of tartar.

2. 2

   Stir until dissolved, then boil without stirring until it threads.

3. 3

   Skim while boiling.

4. 4

   When it threads, pour into a flat dish, add glycerine and vanilla.

5. 5

   Knead until smooth.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 168. The excerpt below is the record exactly as published.

PLAIN CREAM OR FONDANT. Four cups of best granulated sugar (white,) to which add 2 cups of boiling water and one-fourth teaspoonful of pure cream of tartar. Stir un- til dissolved, but do not stir while boiling. Boil until three drops fall slowly, a thread slowly forming from the third drop. Also watch the bubbles break slowly as it boils. If it threads directly from the spoon with the first drop it will revert to sugar. If a ther- mometer is used, it must reach 40 deg. A lit- tle experience without a thermometer will give success. Skim the sugar while boiling, also the sides of the kettle with a wet cloth on a fork as the scum arises. Do not boil too briskly, but moderately. When it threads pour into the flat dish, from which the water has been perfectly drained just before removing the candy from the fire, and add one tea- spoonful of glycerine to each cup of sugar, and one teaspoonful of vanilia

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