Potato Fondant from The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys
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 bonb...
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Ingredients
- Oil of bitter almond (optional)
- 1 pound white potatoes, cooked and mashed (2 cups)
- 4 egg whites
- 5 pounds confectioners’ sugar (about 20 cups)
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