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American cookbook, 1920-1930
Page 28
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Peanut Brittle 1 c. sugar 1 ts. butter 1/4 c. water 1 tbs. vinegar 1 c. of peanuts coarsely ground Vanilla Cook the sugar, vinegar and water to the crack stage. Add butter and vanilla. Grease a shallow pan, scatter nuts over bottom and pour sirup over nuts. Let stand until cool and mark into squares.
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Peanut Brittle 1 c. sugar 1 ts. butter 1/4 c. water 1 tbs. vinegar 1 c. of peanuts coarsely ground Vanilla Cook the sugar, vinegar and water to the crack stage. Add butter and vanilla. Grease a shallow pan, scatter nuts over bottom and pour sirup over nuts. Let stand until cool and mark into squares.
Szathmary Culinary Manuscripts and Cookbooks
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