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Christian Kunzle
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Publication of GB190819215ApublicationCriticalpatent/GB190819215A/en
19,215. Kunzle, C. Sept. 12. Confectionery or sweetmeats.-A fondant is prepared by boiling 40 lb. of sugar, 2 1b. of glucose, and 8 pints of water to the " ball," pouring on to a marble slab, and working when cool until it turns white and stiff. A second mixture is prepared by whiaking 2¢ pints of white of egg &c., boiling 6 lb. of sugar, 6 lb. of honey or glucose or both, and 2 pints of water to " crack," adding this to the white of egg, and evaporating in a steam boiling-pan for about thirty minutes. Three-fifths of the fondant are combined with two-fifths of the second mixture.
GB190819215D1908-09-121908-09-12An Improved Confection and Process for Making same.
ExpiredGB190819215A
(en)
An Improved Composition to be used as a Substitute for White of Eggs in Icing Confectionery and Making Macaroons, Meringues and Cocoa-nut Biscuits and like purposes.