Arrange pecans in groups of three on baking sheets lined with parchment paper.
In a double boiler heat caramel and 2 tbsp. of whipping cream over simmering hot water. Stir after 5 min. and then every few minutes until melted and smooth, adding more cream only if mixture is too thick. Takes about 10-15 min. Spoon about 1 tbsp. of the warm caramel over the nuts. refrigerate uncovered, 30 min.
Victorian era candy for St. Valentine’s Day. And these come from America! They appear in the first cookbook to reveal how The White House entertained; The White House Cookbook.
Published back in 1887, it is still a stand-out cookbook, as it features Chef Hugo Ziemann. As noted by the cookbook, Ziemann was caterer for Prince Napoleon (the Napoleon who died fighting Zulus in Africa), steward of the famous Hotel Splendide in Paris, “conducted” the celebrated Brunswick Café in New York, and the Hotel Richelieu in Chicago.
Mrs. F.L. Gillette co-authored the cookbook, adapting recipes “to the practical wants of average American homes.” Here is the recipe as printed, except Trumpeterhill separated ingredients, added explanations and suggested substitutions, in italics.
The 1887 White House Cookbook Raspberry Creams
1 tsp. raspberry jam Continue reading →
Pretty little melted bon-bon cookies with a crimson cherry in the center.
Belgian Cherry Bon-bons
1 c. butter, softened
2 c. confectioners’ sugar (also known as 10x or powdered sugar)
½ tsp. almond extract (may substitute vanilla)
1½ c. walnuts or pecans, finely chopped
2½ c. cake flour, shifted
2 (3½ oz.) containers candied cherries Continue reading →