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Julie M. Clagett cookbook, June 1, 1886
Page 69
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Molasses Candy 1 cup molasses, (common or New Orleans), 1 cup sugar, an egg size piece butter, sweet & not salt - & 1 tablespoon vinegar, boil, but do not stir until in hardens when dropped in cold water, when stir in a teaspoon soda, & beat well, pour in buttered pans - flavor if desired just before pouring out to cool - Caramel or Burnt sugar. For coloring soups, sauces or gravies - Put 1 cup sugar & 2 teaspoons water in a sauce pan in the fire, stir constantly until quite dark, then add 1/2 cup water & a pinch of salt let it boil a few minutes - & when cold, bottle. Coconut Candy. 2 cups sugar, in which put the water from 1 coconut & enough clear water to keep it from burning, cook until well done, stirring all the time, pour in a bowl, & stir in the grated nut of 1 coconut, spread in a dish to cool & cut in squares.
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Molasses Candy 1 cup molasses, (common or New Orleans), 1 cup sugar, an egg size piece butter, sweet & not salt - & 1 tablespoon vinegar, boil, but do not stir until in hardens when dropped in cold water, when stir in a teaspoon soda, & beat well, pour in buttered pans - flavor if desired just before pouring out to cool - Caramel or Burnt sugar. For coloring soups, sauces or gravies - Put 1 cup sugar & 2 teaspoons water in a sauce pan in the fire, stir constantly until quite dark, then add 1/2 cup water & a pinch of salt let it boil a few minutes - & when cold, bottle. Coconut Candy. 2 cups sugar, in which put the water from 1 coconut & enough clear water to keep it from burning, cook until well done, stirring all the time, pour in a bowl, & stir in the grated nut of 1 coconut, spread in a dish to cool & cut in squares.
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