Fondants
Ingredients
Directions
Sift the starch powder through a fine sieve and fill wooden trays with it.
Level the starch with a smooth bar of wood.
Mould impressions using chalk moulds fastened in rows on wood.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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