Candies
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 6 ingredients
- 2 cups sugar
- 2 tablespoons water
- 1 pound white sugar
- 3 tablespoons vinegar
- 1 teaspoon extract lemon
- 1 teaspoon cream tartar
Method
- Granulated sugar is preferable.
- Candy should not be stirred while boiling.
- Cream tartar should not be added until syrup begins to boil.
- Butter should be put in when candy is almost done.
- Flavors are more delicate when not boiled in candy but added afterward.
- Butter Scotch.—2 cups sugar, 2 tablespoons water, piece butter size of an egg.
- Boil without stirring until it hardens on a spoon.
- Pour out on buttered plates to cool.
- Cream Candy.—1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon extract lemon, 1 teaspoon cream tartar.
- Add little water to moisten sugar, boil until brittle.
- Put in extract, then turn quickly out on buttered plates.
- When cool, pull until white, and cut in squares.
- Cream Walnuts.—2 cups sugar, ⅔ cup water.
- Boil without stirring until it will spin a thread;
- flavor with extract vanilla.
- Set off into dish with cold water in;
- when at blood heat stir briskly until white and creamy, then knead and work with the hands for several minutes.
- Have walnuts shelled: make cream into small round cakes with your fingers;
- press half a walnut on either side, and drop into sifted granulated sugar.
- For cream dates, take fresh dates, remove stones, and fill center of dates with this same cream.
- Drop into sugar.
Plating
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