Cream Walnuts
Ingredients
Directions
Press the halves of an English walnut on either side of a ball of fondant.
Crystallize all cream goods to keep them for a long time.
Prepare syrup carefully, ensuring a low temperature for crystal formation.
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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