Velvet Molasses Candy
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.
Source and licence
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.
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.
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Ingredients
- 1½ pounds sugar
- ½ pint molasses
- ½ pint water
- ¼ cup vinegar
- ½ teaspoon cream tartar
- ¼ pound butter
- ¼ teaspoon soda
Method
- Put 1½ pounds sugar, ½ pint molasses, ½ pint water, ¼ cup vinegar, in agate kettle.
- Heat;
- when boiling add ½ teaspoon cream tartar.
- Boil till it crisps in cold water.
- Stir;
- when almost done add ¼ pound butter, ¼ teaspoon soda.
- Cool in buttered pan and pull.