Walnut Bonbons
From The complete Indian housekeeper & cook, 1898
Can use Massepain as a mixture.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 236. The excerpt below is the record exactly as published.
Walnut Bonbons. — Carefully break some quite fresh walnuts, so that the kernels may remain whole. Peel and divide in two. Pound 4 units of peeled and baked pistachios with 4 of finely-sifted sugar and 1 of white of egg
Cook this with the app: pantry check, scaling, and the assistant.