The royal English and foreign confectioner; a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary ... fruit pulps, and juices in bottles, the
Автор:Charles Elme Francatelli Год: 2012 Издание: [не указанo] Страниц: 108 ISBN: 1130547655 This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1862 Excerpt: ...oz. of soaked and strained gum arabic, 2 fts. of icing sugar, 1 oz. of orange sugar, half a gill of orange-flower water, and 2 whites of eggs. "Work the gum, orange-flower water, and enough of the icing sugar together vigorously so as to produce an elastic stiff paste. Next prepare the royal icing with the whites of eggs, the orange sugar, and the icing sugar, as indicated in the preceding cases; use both these preparations to the same purpose: the white cream for the interior of the bonbon, and the orange colour for the exterior. No; 448--Cherry and Noyeau Cream Bonbons. Ingredients: 2 oz. of soaked and strained gum arabic, 2 fts. of icing sugar, a gill of cherry juice, half a gill of noyeau, 2 whites of eggs. Work the gum, noyeau, and some of the sugar into an elastic paste as...
