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New England manuscript cookbook, 1880-1910
Page 78
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Taffy. 3 cups sugar 1/2 " water 1/2 " vinegar 1/2 teaspoon cream-a-tartar 1 tablespoon butter. Lemon. Boil without stirring Peanut 1 qt. peanuts shelled and rolled melt slowly 4 cups sugar and as soon as melted and before it bubbles pour over peanuts Chocolate 2 cups brown sugar 1 " molasses 1 " milk (or cream Butter size 1/2 egg.
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Taffy. 3 cups sugar 1/2 " water 1/2 " vinegar 1/2 teaspoon cream-a-tartar 1 tablespoon butter. Lemon. Boil without stirring Peanut 1 qt. peanuts shelled and rolled melt slowly 4 cups sugar and as soon as melted and before it bubbles pour over peanuts Chocolate 2 cups brown sugar 1 " molasses 1 " milk (or cream Butter size 1/2 egg.
Szathmary Culinary Manuscripts and Cookbooks
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