Uncooked Fondant for French Creams
From The new Annie Dennis cook book, 1905
Serves 10
This cream is the foundation of all the French creams.
Presented as published in 1905. 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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 186. The excerpt below is the record exactly as published.
Uncooked Fondant for French Creams These candies are made without boiling, which makes them very desirable, and they are equal to the best French creams. The secret lies in the sugar used, which is the XXX powdered, or confectioner's sugar, and can be obtained at the large groceries. Ordinary powdered sugar, when rubbed between the thumb and finger, has a decided grain, but the regular confection- er's sugar is as fine as flour. These candies are better the day after making. Break into a bowl the white of one or more eggs, as the quantity you wish to make will require ; add to it an equal amount of cold water, then stir in sugar until stiff enough to mold
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