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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Brown Betties
1 lb. (2 cups) brown sugar
1 gill (1/2 cup) milk
¼ lb. (1 cup) chopped pecan-nut meats
½ teaspoonful clove extract
Mix the sugar and milk in a saucepan, boil for four
minutes, stirring constantly; stir in the nuts and the
extract; remove from the fire and beat till it grains and
looks sugary; then pour into a buttered tin to the depth
of half an inch. As it cools, mark off in squares with a
knife.
Bull’s Eyes
2 lbs. (4 cups) sugar
½ pint (1 cup) water
Pinch cream of tartar
¼ teaspoonful tartaric acid
½ teaspoonful lemon extract
Few drops yellow color
Put the sugar, water, and cream of tartar into a
saucepan, and boil to 290°, or till it is quite brittle. Pour
on to a buttered slab; cut off a small piece and pull it a
nice, creamy white. Add the yellow color, lemon extract,
and tartaric acid to the remaining portion, and mix all
together.
Take the pulled part and draw it out in lengths,
laying it on the colored portion in strips one inch apart.
Fold the whole over, bringing the two ends together, so
as to show the stripes on both sides. Pull into
convenient sizes, and cut with buttered scissors, or pass
through a drop machine.
Burnt Almonds
1 lb. (2 cups) sugar
½ pint (1 cup) water
½ lb. (2 cups) blanched almonds
Pinch cream of tartar
Color
Gum arabic
Flavor
Toast the almonds in the oven to a delicate shade of
brown. Then put them in a large saucepan and again
heat them. Put the sugar, water, and cream of tartar into
a saucepan, and boil to 290°. Pour a little of this syrup
over the almonds, and toss till they separate. Repeat the
process till the syrup is used up and the almonds
thickly coated with sugar. A little flavor may be added
at the last. Dry for one day and then glaze them.
Put two teaspoonfuls of the best gum arabic into a
saucepan with a few drops of brown color, and heat;
then toss the almonds in it till they are glazed. Set in a
warm place to dry.
Another method: Boil one pound of lump-sugar and
half a pint of water to 248°, or until it forms a hard ball
when tested in cold water; add any flavoring to taste,
such as vanilla, rose, almond, etc.; stir in one pound of
blanched almonds, and boil to the crack.
Lift the pan from the fire and stir the mixture till the
sugar begins to granulate. Then lay the almonds on a
coarse sieve, separate any that have stuck together, and
sift off any loose sugar. Again put the almonds on the
fire, and cook until the sugar begins to melt; then lay
them on the sieve once more and cover them.
To the sugar sifted from the almonds add half a
pound more sugar and one gill of water; boil to 290°, or
until it is brittle when dropped in cold water. Put the
almonds into this, and stir them till the sugar begins to
adhere; then again drain them on the sieve, and again
boil the siftings with half a pound sugar and one gill of
water, and repeat the process with the almonds, being
careful to keep them warm in between.
To glaze them, melt one tablespoonful of sugar and
one ounce of gum arabic in half a gill of water; when
this boils, throw in the almonds and toss them till well
glazed all over.
Keep in close-topped jars.
1 lb. (2 cups) brown sugar
1 gill (1/2 cup) milk
¼ lb. (1 cup) chopped pecan-nut meats
½ teaspoonful clove extract
Mix the sugar and milk in a saucepan, boil for four
minutes, stirring constantly; stir in the nuts and the
extract; remove from the fire and beat till it grains and
looks sugary; then pour into a buttered tin to the depth
of half an inch. As it cools, mark off in squares with a
knife.
Bull’s Eyes
2 lbs. (4 cups) sugar
½ pint (1 cup) water
Pinch cream of tartar
¼ teaspoonful tartaric acid
½ teaspoonful lemon extract
Few drops yellow color
Put the sugar, water, and cream of tartar into a
saucepan, and boil to 290°, or till it is quite brittle. Pour
on to a buttered slab; cut off a small piece and pull it a
nice, creamy white. Add the yellow color, lemon extract,
and tartaric acid to the remaining portion, and mix all
together.
Take the pulled part and draw it out in lengths,
laying it on the colored portion in strips one inch apart.
Fold the whole over, bringing the two ends together, so
as to show the stripes on both sides. Pull into
convenient sizes, and cut with buttered scissors, or pass
through a drop machine.
Burnt Almonds
1 lb. (2 cups) sugar
½ pint (1 cup) water
½ lb. (2 cups) blanched almonds
Pinch cream of tartar
Color
Gum arabic
Flavor
Toast the almonds in the oven to a delicate shade of
brown. Then put them in a large saucepan and again
heat them. Put the sugar, water, and cream of tartar into
a saucepan, and boil to 290°. Pour a little of this syrup
over the almonds, and toss till they separate. Repeat the
process till the syrup is used up and the almonds
thickly coated with sugar. A little flavor may be added
at the last. Dry for one day and then glaze them.
Put two teaspoonfuls of the best gum arabic into a
saucepan with a few drops of brown color, and heat;
then toss the almonds in it till they are glazed. Set in a
warm place to dry.
Another method: Boil one pound of lump-sugar and
half a pint of water to 248°, or until it forms a hard ball
when tested in cold water; add any flavoring to taste,
such as vanilla, rose, almond, etc.; stir in one pound of
blanched almonds, and boil to the crack.
Lift the pan from the fire and stir the mixture till the
sugar begins to granulate. Then lay the almonds on a
coarse sieve, separate any that have stuck together, and
sift off any loose sugar. Again put the almonds on the
fire, and cook until the sugar begins to melt; then lay
them on the sieve once more and cover them.
To the sugar sifted from the almonds add half a
pound more sugar and one gill of water; boil to 290°, or
until it is brittle when dropped in cold water. Put the
almonds into this, and stir them till the sugar begins to
adhere; then again drain them on the sieve, and again
boil the siftings with half a pound sugar and one gill of
water, and repeat the process with the almonds, being
careful to keep them warm in between.
To glaze them, melt one tablespoonful of sugar and
one ounce of gum arabic in half a gill of water; when
this boils, throw in the almonds and toss them till well
glazed all over.
Keep in close-topped jars.
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Mixed Bonbons 1
Mixed Bonbons 1
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links