Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint barley over niyht
- 1 pound white sugar
- 1 lemon
- 1 egg
- two tined fork until covered
Directions
Soak 1 pint barley over niyht ; in the morning simmer in more water until as clear as thin jelly; strain, add 1 pound white sugar and juice of 1 lemon; boil again till it reach the hard ball. Take from the stove, whip in the stiff white of 1 egg, and pour in buttered pans. When cold enough mark in squares.
Bonbons are made of fondant, cooked or uncooked. Any flavoring or coloring desired may be added to the boiled fondant just before taking from the fire; and cocoanut, chopped nuts or chopped fruits may be worked in while yet soft. When well worked make up into small balls of any size or shape. Whole nuts or candied fruits are rolled in fondant, and all bonbons are put aside to ripen. They are then dipped in colored or white melted fondant, or in melted chocolate.
To color the outside of bonbons, melt boiled fondant over boiling water, color and flavor as desired, drop the bonbons in one at a time, turn with a two tined fork until covered, remove with the fork, and drop on buttered paper to harden. For cover- ing with chocolate, melt Baker's chocolate over boiling water, and dip in the same manner. The chocolate mav be sweetened if preferred, or sweetened chocolate may be used.