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Chocolate Boston Chips

A historical recipe from Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.).

A historical recipe

Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Project Gutenberg eBook #74966.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Digitised by Project Gutenberg, eBook #74966 (https://www.gutenberg.org/ebooks/74966). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 6 pounds sugar, 1 pound glucose, Water to dissolve same.
  2. Now get 1 pound of dark chocolate and melt it in front of table furnace by placing it in an empty marshmallow box;
  3. when melted add XXXX sugar and stir or knead it till quite a thick paste;
  4. now set to one side and cook the above batch that you first prepared to 310°;
  5. pour off on slab, prepare it for the hook and pull, then twist out the air and form it in a flat piece on spinning table and lay the chocolate paste in center and fold up quick, then flatten it out and see that the left end is closed;
  6. now pull out one inch wide and thin as possible, and have your helper crimp them, or leave them straight, or in curls, just as you prefer.