Name: Raspberry Creams
Cuisine: American
Ingredients: 1 teaspoonful of raspberry jam to form a thick paste; 1 teacup and set it into a basin of boiling water; 1 few drops of cochineal coloring to make it a pale pink; 1 few drops of raspberry juice; 2 coats

Original Recipe

Stir enough confectioners' sugar into a teaspoonful of raspberry jam to form a thick paste; roll it into balls between the palms of your hands. Put a lump of "French Cream" into a teacup and set it into a basin of boiling water, stirring it until it has melted; then drop a few drops of cochineal coloring to make it a pale pink, or a few drops of raspberry juice, being careful not to add enough to prevent its hardening. Now dip these little balls into the sugar cream, giving them two coats. Lay aside to harden. Remember to keep stirring the melted cream, or if not it will turn back to clear syrup.

1 teaspoonful of raspberry jam to form a thick paste
1 teacup and set it into a basin of boiling water
1 few drops of cochineal coloring to make it a pale pink
1 few drops of raspberry juice
2 coats

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1

Stir enough confectioners' sugar into a teaspoonful of raspberry jam to form a thick paste; roll it into balls between the palms of your hands.
2

Put a lump of "French Cream" into a teacup and set it into a basin of boiling water, stirring it until it has melted; then drop a few drops of cochineal coloring to make it a pale pink, or a few drops of raspberry juice, being careful not to add enough to prevent its hardening.
3

Now dip these little balls into the sugar cream, giving them two coats.
4

Lay aside to harden.
5

Remember to _keep stirring_ the melted cream, or if not it will _turn back to clear syrup_.

Original Recipe

Ingredients

Instructions