French Candy
From Cather Historic Cookbook - Greensboro Cook Book 5725282.
A historical recipe
Cather Historic Cookbook - Greensboro Cook Book 5725282, by Auburn University Libraries.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- One pound of sugar, опе cup of cold water, one small salt spoon- ful of cream tartar, set over a quick fire and stir till it begins to boil, then stop and wipe the sugar crystals off the side of pan, being careful not to touch 'the boiling sugar nor shake the pan.
- When it has cooked a few minutes test by dropping a little intocold water.
- When it can be gathered between the fingers into a ball it is ready to pour into a flat ungreased pan to cool.
- When almost cold stir until it is too thick to stir then knead with the hands.
- Put away for a short time.
- Have nuts and coloring ready,.
- then take small pieces of the cream and shape as you like and press nuts on while warm.
- If it is too stiff to work nicely warm a little by fire.
- Any flavoring may be used.—Mrs.
- J.
- P.
- A.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon