Food recipes
Orientals
Orientals
Ingredients:
5 c. granulated sugar
2 c. water
1 tsp. glycerine
6 drops acetic acid
2 egg whites
Directions:
Vanilla
Put the sugar, water, and glycerine over the fire and stir until the
sugar is dissolved. Wash down the sides of the kettle with a cloth, and
just as the mixture begins to boil, add the acetic acid. Place a cover
over the pan and allow the mixture to boil until a temperature of 238
degrees is reached on the thermometer or a firm ball that can be easily
held in the fingers will form. Pour out on a slab or a platter to cool,
and when perfectly cool begin to work it as for fondant, but first beat
the egg whites until they are stiff. As soon as the candy is collected
into a mass, pour the egg whites over it. Continue to work the candy
until all of the egg white is worked in. Add the vanilla during this
process. If the mixture seems stiff and the eggs do not work in,
137 / 211
continue with a little patience, for they will eventually combine with
the candy. Because of the eggs, oriental cream is whiter than bonbon
cream, and so it is a little difficult to tell just when it is
beginning to get creamy. However, it softens a little as it begins to
set, just as fondant does. At this point work slowly, and as it hardens
get it into a mass in the center of the slab. When completely worked, it
will not be so hard as fondant. Make it up at once into small, round
centers, and as they are made place them on pieces of oiled paper to
become dry. Chopped nuts may be added to the filling if desired before
it is made up. As soon as it is possible to handle the centers, coat
them with chocolate in the usual way. Be careful to cover the entire
surface with chocolate, for otherwise the quality of the center will
deteriorate. A good plan is to wrap candies of this kind in waxed paper,
especially if they are to be packed in boxes, for then they will not be
so likely to crush.
113. UNCOOKED FONDANT.--A fairly satisfactory substitute for fondant
can be made by moistening confectioner's sugar with egg white or sweet
cream. A very fine sugar must be secured for this purpose or the candy
will be granular, and even then the result will not be so satisfactory
as in the case of cooked fondant properly made. Uncooked fondant, too,
is more limited in its uses than cooked fondant, for it cannot be melted
and used for bonbons.
UNCOOKED FONDANT
XXXX sugar
Egg white or sweet cream
Roll and sift the sugar if it is lumpy, making it as fine as possible.
Ingredients:
5 c. granulated sugar
2 c. water
1 tsp. glycerine
6 drops acetic acid
2 egg whites
Directions:
Vanilla
Put the sugar, water, and glycerine over the fire and stir until the
sugar is dissolved. Wash down the sides of the kettle with a cloth, and
just as the mixture begins to boil, add the acetic acid. Place a cover
over the pan and allow the mixture to boil until a temperature of 238
degrees is reached on the thermometer or a firm ball that can be easily
held in the fingers will form. Pour out on a slab or a platter to cool,
and when perfectly cool begin to work it as for fondant, but first beat
the egg whites until they are stiff. As soon as the candy is collected
into a mass, pour the egg whites over it. Continue to work the candy
until all of the egg white is worked in. Add the vanilla during this
process. If the mixture seems stiff and the eggs do not work in,
137 / 211
continue with a little patience, for they will eventually combine with
the candy. Because of the eggs, oriental cream is whiter than bonbon
cream, and so it is a little difficult to tell just when it is
beginning to get creamy. However, it softens a little as it begins to
set, just as fondant does. At this point work slowly, and as it hardens
get it into a mass in the center of the slab. When completely worked, it
will not be so hard as fondant. Make it up at once into small, round
centers, and as they are made place them on pieces of oiled paper to
become dry. Chopped nuts may be added to the filling if desired before
it is made up. As soon as it is possible to handle the centers, coat
them with chocolate in the usual way. Be careful to cover the entire
surface with chocolate, for otherwise the quality of the center will
deteriorate. A good plan is to wrap candies of this kind in waxed paper,
especially if they are to be packed in boxes, for then they will not be
so likely to crush.
113. UNCOOKED FONDANT.--A fairly satisfactory substitute for fondant
can be made by moistening confectioner's sugar with egg white or sweet
cream. A very fine sugar must be secured for this purpose or the candy
will be granular, and even then the result will not be so satisfactory
as in the case of cooked fondant properly made. Uncooked fondant, too,
is more limited in its uses than cooked fondant, for it cannot be melted
and used for bonbons.
UNCOOKED FONDANT
XXXX sugar
Egg white or sweet cream
Roll and sift the sugar if it is lumpy, making it as fine as possible.
Printed from https://recipe.bluelayer.org/recipe/65576/orientals