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