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Italian Confectioner

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Italian Confectioner

Ingredients

Directions

  1. Paddle the paste and cool it in an earthen pan.

  2. Once cold, pound it in a mortar until elastic.

  3. Dust a marble slab with agar.

  4. Place the paste on the slab and form it into tablets or roll it into sticks.

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.

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