Maple-wax Easter Eggs – A Victorian Era Treat

Maple-wax Easter Eggs.

Empty the egg-shell of its contents and open a place at the small end the size of a silver dime. Stand it in an upright position with the largest opening on top, and leave it while you prepare the maple-wax, or candy.

Mix enough water with some maple sugar to dissolve it, and set on the fire to cook; when it will harden in cold water it is done. Carefully fill the egg-shell with the hot maple-wax, and keeping it in an upright position, set it on the ice to cool. When the wax is perfectly cold and hard, paste an artificial daisy over the opening in the shell.

Maple-wax is the nicest kind of candy, and done up in this way will remain firm and hard for a long while; and therefore these maple-wax eggs make excellent Easter gifts to send away to one’s friend at a distance.

The best way to pack them is to wrap them in cotton and then put them in a tin baking powder box, filling up the interstices with cotton to keep them from knocking about.

The box, of course, must be wrapped in paper and tied securely with a string. Packed like this, they may travel safely all over the United States. The writer sent several the distance of over seven hundred miles, and they arrived at their destination in as perfect condition as when they left her hands.

Source: How to amuse yourself and others, Beard & Beard, 1887

Index: Easter Throughout History

Easter Plum Pudding (1877)

Recipe for Hot-Cross Buns (1887)

Vintage Easter Desserts (1933) | Easter Egg Shells

Saffron Cake For Easter (1875)

Ancient Easter Dishes – Tansy

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