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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Pine-Nut Butter Taffy
1 lb. (2 cups) brown sugar
¼ lb. (1/2 cup) butter
4 tablespoonfuls water
½ teaspoonful baking soda
2 tablespoonfuls vinegar
½ lb. (2 cups) pine nuts
Pinch cream of tartar
1 teaspoonful rose extract
Put the sugar, butter, water, soda, and vinegar
into a saucepan and stir till dissolved. Then add the
cream of tartar, and boil without stirring until it forms
a firm ball when tried in cold water, or until it
registers 260° by the thermometer.
Add the rose extract.
Spread the nuts on a large buttered platter, and pour
the candy over them. When firm, cut in squares.
Pine-Nut Taffy
1 lb. (2 cups) granulated sugar
1 lb. (2 cups) brown sugar
3 tablespoonfuls glucose
½ pint (I cup) water
½ lb. (2 cups) pine nuts
½ teaspoonful almond extract
1 teaspoonful vanilla extract
Dissolve the sugars in the water, then add the
glucose; remove any scum, and boil to 300°, or till it
snaps when tested in cold water.
Add the extracts and nuts, and pour into buttered
tins.
When cold, cut into strips and wrap in waxed paper.
Popcorn Taffy
½ lb. (1 cup) brown sugar
½ pint (1 cup) water
Pinch cream of tartar
½ pint (1 cup) molasses
1 oz. (2 tablespoonfuls) butter
¾ lb. (3 cups) popcorn
1 teaspoonful baking soda
1 teaspoonful orange extract
Boil together the water, sugar, butter, molasses, and
cream of tartar till the mixture reaches 290°, or until,
when dropped in cold water, it will be brittle; then
add the popcorn, soda, and extract, stirring as little as
possible.
Pour into a buttered tin, and when cool, mark into
squares with a sharp knife.
Rosalie Taffy
2 lbs. (4 cups) sugar
1 pint (2 cups) water
½ lb. (I cup) sweet butter
1 gill (1/2 cup) golden syrup
Pinch cream of tartar
½ teaspoonful orange color
2 teaspoonfuls orange extract
1 tablespoonful chopped preserved cherries
Put the sugar into a good-sized saucepan, add the
water, syrup, and one-third of the butter, and stir until
dissolved; then add the cream of tartar and boil to
260°, or until the syrup forms a hard ball when tested
in cold water. Add the rest of the butter, cut in thin
slices, and stir carefully for five minutes longer.
When cool, mark into squares with a knife.
Remove from the fire, and gently stir in the orange
color, orange extract, and cherries.
Pour into a buttered tin. When half cold, score in
squares with a knife and break up when cold.
1 lb. (2 cups) brown sugar
¼ lb. (1/2 cup) butter
4 tablespoonfuls water
½ teaspoonful baking soda
2 tablespoonfuls vinegar
½ lb. (2 cups) pine nuts
Pinch cream of tartar
1 teaspoonful rose extract
Put the sugar, butter, water, soda, and vinegar
into a saucepan and stir till dissolved. Then add the
cream of tartar, and boil without stirring until it forms
a firm ball when tried in cold water, or until it
registers 260° by the thermometer.
Add the rose extract.
Spread the nuts on a large buttered platter, and pour
the candy over them. When firm, cut in squares.
Pine-Nut Taffy
1 lb. (2 cups) granulated sugar
1 lb. (2 cups) brown sugar
3 tablespoonfuls glucose
½ pint (I cup) water
½ lb. (2 cups) pine nuts
½ teaspoonful almond extract
1 teaspoonful vanilla extract
Dissolve the sugars in the water, then add the
glucose; remove any scum, and boil to 300°, or till it
snaps when tested in cold water.
Add the extracts and nuts, and pour into buttered
tins.
When cold, cut into strips and wrap in waxed paper.
Popcorn Taffy
½ lb. (1 cup) brown sugar
½ pint (1 cup) water
Pinch cream of tartar
½ pint (1 cup) molasses
1 oz. (2 tablespoonfuls) butter
¾ lb. (3 cups) popcorn
1 teaspoonful baking soda
1 teaspoonful orange extract
Boil together the water, sugar, butter, molasses, and
cream of tartar till the mixture reaches 290°, or until,
when dropped in cold water, it will be brittle; then
add the popcorn, soda, and extract, stirring as little as
possible.
Pour into a buttered tin, and when cool, mark into
squares with a sharp knife.
Rosalie Taffy
2 lbs. (4 cups) sugar
1 pint (2 cups) water
½ lb. (I cup) sweet butter
1 gill (1/2 cup) golden syrup
Pinch cream of tartar
½ teaspoonful orange color
2 teaspoonfuls orange extract
1 tablespoonful chopped preserved cherries
Put the sugar into a good-sized saucepan, add the
water, syrup, and one-third of the butter, and stir until
dissolved; then add the cream of tartar and boil to
260°, or until the syrup forms a hard ball when tested
in cold water. Add the rest of the butter, cut in thin
slices, and stir carefully for five minutes longer.
When cool, mark into squares with a knife.
Remove from the fire, and gently stir in the orange
color, orange extract, and cherries.
Pour into a buttered tin. When half cold, score in
squares with a knife and break up when cold.
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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