The Times Picayune Publishing Company

Cream Bonbons

Bonbons a la Creme

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Bonbons a la Creme are famous Creole Holiday Candies. There is scarcely a Creole girl who does not pride herself upon her ability to make these dainty luxuries.

Ingredients

  • 2 Pounds of the Finest White Icing Sugar
  • 2 Ounces of Gum Arabic
  • The Whites of

Method

These delicious bonbons are prepared by soaking two ounces of the finest Gum Arabic in a gill of hot water, and then using two pounds of the finest icing sugar, the whites of two eggs, and a few drops of Essence, and any Cream, whether of Chocolate, Coffee, Cognac, Orange Flower, Maraschino or Lemon, which it is desired to use. The soaked Gum must be strained through a piece of muslin bag into