William Woys Weaver

Potato Fondant

1914

Preparation info
  • Yield: Approximately

    6 Pounds

    of Fondant.
    • Difficulty

      Medium

Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets
The Christmas Cook

By William Woys Weaver

Published 1990

  • About

If you intend to sculpt fruits or other figures in imitation of marzipan, it is pointless to make a smaller quantity than that given here. If you want to use the fondant as a filling for small bonbons, reduce the recipe by half.

Ingredients

  • 1 pound white potatoes, cooked and mashed (2 cups)
  • 4 egg whites
  • 5 pounds

Method

After the potatoes are pared, it is best to steam them until soft rather than boil them. This will reduce excess moisture. Force the potatoes through a sieve, colander, or potato ricer, then measure out 2 cups. For each ½ cup<