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Peppermint Creams


Most traditionally frothed egg-white with icing sugar and peppermint flavouring formed into small flattened balls and dried out rather than baked, but now applied to a wide range of mint fondants.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

715. PEPPERMINT CREAMS (Hampshire)

Take the white of an egg (not beaten), add half its quantity of cold water. Stir well to mix the two together. Put in enough icing sugar to make it stiff enough to handle: mould into any shape desired. Flavour with essence of peppermint. Vanilla creams are prepared the same as above, only with vanilla flavouring instead of peppermint. Shape into balls, and put a piece of dried walnut at top and bottom.

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