Caramels
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Method
- One cake (half a pound) of Baker's chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk.
- Pour the milk in a preserving kettle and pour the other ingredients into this.
- Let it boil at least half an hour, stirring frequently.
- When done, a crust of sugar will form on the spoon and on the side of the kettle.
- Pour in a large tablespoonful extract of vanilla, take from the fire and stir rapidly till it begins to thicken like mush.
- Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares.--Mrs.
- S.
- T.
Plating
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