Tangerine Chocolate Creams
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 967. The excerpt below is the record exactly as published.
Tangerine Chocolate Creams Make in the same way as directed in Recipe 2883, flavouring the fondant with essence of tangerine, and colouring it a pale orange with orange colouring, or with a little yellow and carmine mixed. De- corate the top of the chocolates with a small thin slice of candied orange peel, or with a little crystal- lised orange flow
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