Gypsy Heart
Gold Member
This old-fashioned recipe is taken from "The White House
Cook Book" by Hugo Ziemann, Steward of the White House,
and Mrs. F. L. Gillette, a celebrated 19th-century
cookbook author, published by The Saalfield Publishing
Company, New York, in 1913.
Grate the rind of one orange and squeeze the juice,
taking care to reject the seeds; add to this a pinch
of tartaric acid; then stir in confectioner's sugar
until it is stiff enough to form into balls the size
of a small marble.
This is delicious candy.
The same process for lemon drops, using lemons in
place of orange. Color a faint yellow.
Cook Book" by Hugo Ziemann, Steward of the White House,
and Mrs. F. L. Gillette, a celebrated 19th-century
cookbook author, published by The Saalfield Publishing
Company, New York, in 1913.
Grate the rind of one orange and squeeze the juice,
taking care to reject the seeds; add to this a pinch
of tartaric acid; then stir in confectioner's sugar
until it is stiff enough to form into balls the size
of a small marble.
This is delicious candy.
The same process for lemon drops, using lemons in
place of orange. Color a faint yellow.
