Raw Fondant

Ingredients

• the white of one egg
• an equal quantity of ice water
• a teaspoon of extract
• one pound or more confectioner's sugar

Method

1. 1

   Add egg white, ice water, and extract.

2. 2

   Beat until light, then gradually add confectioner's sugar.

3. 3

   Work until smooth and firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 177. The excerpt below is the record exactly as published.

Raw Fondant — Cooked Fondant — Chocolate Creams — Cocoanut Creams-i-Fruit Bonbons— Fruit Creams— Nut Creams— Variegated Creams— Butter Scotch— Chocolate Caramels— Chocolate Puifs— Cocoanut Kisses— Cough Candy — Cream Candies of Different Sorts — Fudges — Maple Fudge — Molasses Candy with Nuts — Nougat— Peanut Candy — Pralines — Popcorn Wafers — Chestnuts Candied or Marrons Glaces— Stuffed Dates— Fruit Candy— Candied Orange Rinds— Salted Nuts FRENCH BONBONS BEFORE attempting this variety of sweets, it is imperative that one master the art of making fondant, which is the basis of all French candies. With this knowledge, the possible changes and combinations are almost limitless ; without it, nothing can be done. There are two popular ways of making fondant; but as both produce, practically, the same results, which shall be used is a matter of choice. RAW FONDANT To the white of one egg add an equal quantity of ice water (this may be exactly ascertained if the white of egg is first measured in a glass) and a teaspoon of extract. Beat until the mixture is light, then add, gradually, one pound or more confectioner's XXX su

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