To Crystallise Fondants
From Cookery for every household, 1914
Serves 6
Fondants will keep better with this coating.
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 961. The excerpt below is the record exactly as published.
To Crystallise Fondants Special crystallising trays are required for this. Place the fondants on the trays, and cover with another tray to prevent their floating in the syrup. Giver the fondants with crystallising syrup, and lay a piece of muslin that has been wrung out of Crysta
Cook this with the app: pantry check, scaling, and the assistant.