Dublin Core
Title
Recipes from Ina Calkins' Papers: 1870s
Subject
[no text]
Description
CHOCOLATE CARMELS
* 2 cups of Brown Sugar
* 1 cup of Molasses
* 1 tablespoon of butter
* 2 tablespoons flour
Boil 20 minutes. Then put 1/2 pound of grated chocolate in with 1 cup of milk. Add altogether and boil until it hardens on the spoon.
VINEGAR CANDY
* 1 cup of White Sugar
* 1/2 cup of Vinegar
Boil until it will crisp in cold water. Pour on buttered plate. Mark off into squares as it cools or pull it unit ? and make into sticks.
CREAM CANDY
* 2 cups of White Sugar
* 1 cup of Water
* 3 tablespoons of Cream
* 1 piece of Butter, size of a Hickory Nut
Boil until it drops like shot in water. Then flavor and take off without stirring. Pull until white.
* 2 cups of Brown Sugar
* 1 cup of Molasses
* 1 tablespoon of butter
* 2 tablespoons flour
Boil 20 minutes. Then put 1/2 pound of grated chocolate in with 1 cup of milk. Add altogether and boil until it hardens on the spoon.
VINEGAR CANDY
* 1 cup of White Sugar
* 1/2 cup of Vinegar
Boil until it will crisp in cold water. Pour on buttered plate. Mark off into squares as it cools or pull it unit ? and make into sticks.
CREAM CANDY
* 2 cups of White Sugar
* 1 cup of Water
* 3 tablespoons of Cream
* 1 piece of Butter, size of a Hickory Nut
Boil until it drops like shot in water. Then flavor and take off without stirring. Pull until white.
Identifier
[no text]
Date
1870
Creator
Zach R.
Language
[no text]
Rights
[no text]
Format
[no text]
Relation
[no text]
Source
[no text]
Publisher
[no text]
Contributor
[no text]
Type
[no text]
Coverage
[no text]