This book comprises a collection of easy-to-follow recipes for making
old-time fondant sweets as they were made in the past. The recipes
included in this book are concise and simple, making this text perfect
for the amateur confectioner and anyone interested in recreating these
old-style sweets. A worthy addition to collections of antiquarian
confectionery literature, this one is not to be missed by the
confectionery enthusiast. The chapters of this book include: Fondants,
Cooked Fondants, Almond Cream Fondant, Cherry and Almond Creams, Coconut
Kisses, Coffee Walnut Creams, Fondant and Nut Roll, Nougat Fondant,
Walnut Fondant Balls, Cream Fondant, Plain Fondant, and much more. This
text has been elected for modern republication due to its timeless
instructional value, and we are proud to republish it here complete with
a new introduction on confectionery.