Dessert
French cream almonds
Marion Harland’s original method for French cream almonds, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Four cupfuls of granulated sugar;
- one cupful of boiling water;
- two tablespoonfuls of glucose.
Historical transcription
Source method
- 1
Four cupfuls of granulated sugar; one cupful of boiling water; two tablespoonfuls of glucose.
- 2
Stir until mixed and dissolved, then cover, and boil until the syrup strings. Pour into a crock and allow it to stand undisturbed until cool enough for you to hold your finger in it. Stir with a wooden spoon until thick; pour upon a marble slab and knead all lumps out. Work in flavoring and coloring if desired. Mold into balls and press a blanched almond on the top of each ball.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.