Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
Atlanta Constitution, Jan. 12, 1886 -- page 9
French Candy - One pound of confectioners ssugar ( or good pulverized sugar), the white of one egg - put the white of the egg in a glass and then in another glass measure cream(if you can get it if not milk) the exact quantity your egg measures. Beat the white of the egg very light and add the cream and flavor with vanilla, then add the sugar slowly until you get it thick enough to work like dough on a biscuit board, sprinle the board well with sugar, work out well and then have prepared dates - by removing the stones, and figs that have been opened and stuff with the sugar. A great variety can be made, English Walnuts, almonds, Etc. It is quite nice as French Candy and much more economical
French Candy - One pound of confectioners ssugar ( or good pulverized sugar), the white of one egg - put the white of the egg in a glass and then in another glass measure cream(if you can get it if not milk) the exact quantity your egg measures. Beat the white of the egg very light and add the cream and flavor with vanilla, then add the sugar slowly until you get it thick enough to work like dough on a biscuit board, sprinle the board well with sugar, work out well and then have prepared dates - by removing the stones, and figs that have been opened and stuff with the sugar. A great variety can be made, English Walnuts, almonds, Etc. It is quite nice as French Candy and much more economical
Bringing the