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Julie M. Clagett cookbook, June 1, 1886
Page 67
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in it. Butter Scotch 3 lbs coffee "A" sugar, 1/4 lb butter, 1/2 teaspoon cream tartar, 8 drops extract lemm, add sufficient water only to dissolve the sugar, boil without stirring till it will easily break when dropped in cold water, when done add the lemm, pour into a well buttered dripping pan a quarter inch thick, when partly cold, mark off in small squares. Ice Cream Candy. Make the candy as above, flavoring with vanilla, rose or lemm. & when partly cold pull until very white. Chocolate Caramels. 1 1/2 cups grated chocolate, 4 of brown sugar, 1 1/2 cold water, an egg sized piece of butter, & 2 tablespoons sharp vinegar, boil over a brisk fire until it is brittle when dropped in water, do not stir, but shake the vessel while boiling, flavor with 2 tablespoons vanilla just before taking off the fire
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in it. Butter Scotch 3 lbs coffee "A" sugar, 1/4 lb butter, 1/2 teaspoon cream tartar, 8 drops extract lemm, add sufficient water only to dissolve the sugar, boil without stirring till it will easily break when dropped in cold water, when done add the lemm, pour into a well buttered dripping pan a quarter inch thick, when partly cold, mark off in small squares. Ice Cream Candy. Make the candy as above, flavoring with vanilla, rose or lemm. & when partly cold pull until very white. Chocolate Caramels. 1 1/2 cups grated chocolate, 4 of brown sugar, 1 1/2 cold water, an egg sized piece of butter, & 2 tablespoons sharp vinegar, boil over a brisk fire until it is brittle when dropped in water, do not stir, but shake the vessel while boiling, flavor with 2 tablespoons vanilla just before taking off the fire
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