Walnut Creams
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 121. The excerpt below is the record exactly as published.
lb. fondant Colouring. Mode. — Cut the figs into quarters ; knead the fondant on the board, and, if wished, colour a portion of it ; work in any essence preferred (lemon is suitable for this sweet) ; roll small pieces of the fondant into balls ; just open the quarters of figs, press in the fondant balls and spread on a dish to dry. 733— WALNUT CEEAMS. 1 lb walnuts Essence ^ lb. fondant Colouring.
Cook this with the app: pantry check, scaling, and the assistant.