This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Eatable or Sugar Paste, TO make the first: (see Almond Paste, page 533.) Roll it about the thickness of a half crown, and cut it to what size you think proper, either to bake singly on Paper, or in Moulds of any shape.
Roll the Paste pretty thin, cut it lengthways with a Paste-cutter like a ribband, and twist it like a lover's knot; join it with Yolks of Eggs beat up where it ought to join, and baste it over with Whites of Eggs and Sugar beat together: You may also beautify it with any colours, either Liquid or Nonpareils.
A la Dauphine. Cut it much as the former, and twist it in rings or what designs you think proper; dip it in Cherry Marmalade beat up with Whites of Eggs, and strew Sugar-powder over each Parcel upon the Paper; stick a preserved Cherry in each, or any other Fruit, and bake in a moderate heat.
Cut bits of this Paste the big-ness of shillings, or larger, and a small hollow in the middle, to contain a little Marmalade of any kind; cover it over with the same, wetting the borders with Yolks of Eggs to make them stick together; bake as usual, and when done, glaze with a white Glaze. See Glace Royal, in Paste Articles.
Roll the Paste about half an inch thick, and cut it into the form of buttons; put them upon white Paper under a Brazing-pan, covered over with a little Fire; when done on one side, dip the undermost side in Marmalade beat up with Whites Eggs, and strew Sugar-powder over, (this side must be uppermost) and finish baking in the same manner.
Au Pistache. They are done after the same manner, with Pistachio-nuts pounded, and mixed as the last, Au Canelle: With Cinnamon. Cinnamon-powder beat up with Orange-slower Water, and mixed with the Almond Paste, A la Fleur d'Orange. With dried preserved Orange-flowers pounded.
Meaning very light to fly in the Air. Pound an equal weight of Sugar, prepared a la grande Plume, (ninth Degree) and sweet Almonds; put the Almonds to it over a slow Fire, and work them with the Sugar until it quits the Pan by dryness; when cold, pound it with a little rasped Lemon-peel, raw Sugar, and a few Whites of Eggs; dress it upon Paper of what form and bigness you please, and bake in a very moderate heat.
Bruise half a pound of fine ripe Cherries, sift them in a Sieve, and put the Marmalade to a pound of sweet Almonds pounded, and a pound of Sugar; work them on the Fire till quite dry; let the mass cool, and pound it in a mortar with three or four Whites of Eggs, and a little raw Sugar; finish as the last.
They are done the same, except that the Rasberries are put to the Sugar and Almonds without sifting.
The same as the last; glaze some with a little of their own Marmalade for Variety.