Mexican Nut Confection
A historical recipe from Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915).
A historical recipe
Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915). Project Gutenberg eBook #43370.
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 Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915). Digitised by Project Gutenberg, eBook #43370 (https://www.gutenberg.org/ebooks/43370). 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.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "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
- two cupfuls of light brown sugar
- a quart of sweet milk
- one teaspoonful of cinnamon
- six eggs
Method
- Take two cupfuls of light brown sugar, a quart of sweet milk and boil until the sugar is all melted, then stir in the well beaten yolks of six eggs.
- Boil until thick and smooth, stirring constantly, then add one pound of almonds that have been blanched and worked into a paste, and one teaspoonful of cinnamon.
- Boil to a firm mass, and stir to keep from sticking.
- This should be made in a double boiler.
- Pour into a buttered mold at least two inches thick, and when very cold slice.
- This is good dipped in chocolate or fondant.