Old-time recipes
Candy and confections
375 recipes from 56 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Candy and confections375
| Cookbook | Click a line to open it |
|---|---|
| The Southern Cookbook (1912) | A Caramel Cover for Sweetmeats |
Dissolve eight ounces of double refined sugar in three or of water, and three or four drops of lemon juice, then put into a copper untinned skillet, when it boils to be ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 95. | |
| The Jewish Manual (1846) | A French Receipt for Making Chocolate |
Take one ounce of chocolate, cut it in small pieces, and boil it about six or seven minutes with a small teacup full of water; stir it till smooth, then add nearly a ... From The Jewish Manual, 1846, page 211. | |
| The Cook's Own Book (1832) | Almond Candy |
Blanch a pound of the almonds, and cut them very thin, lengthways, put them into a pound of clarified sugar to crisp them, stir them over the to them off and keep ... From The Cook's Own Book, 1832, page 297. | |
| The New England Cook Book (1905) | Almond Candy.—Proceed |
in the same way as for cocoanut candy. Let the almonds be blanched and perfectly dry, and do not throw them into the sugar until they approach the candying point. ... From The New England Cook Book, 1905, page 305. | |
| The White House Cook Book (1887) | Another Chocolate Filling |
THE whites of three eggs beaten stiff, one cup of sugar and one cup of grated chocolate, put between the layers and on top. No. 10. BANANA FILLING. MAKE an icing of the ... From The White House Cook Book, 1887, page 317. | |
| The Woman Suffrage Cook Book (1886) | Asserts, Creams, Etc |
Pi ' tew Peel and chop fine a large pineapple, add a large pint of sufisir, let it ste*te over night, lake one tablespoonful of gelatine, just cover with cold water, let ... From The Woman Suffrage Cook Book, 1886, page 89. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Baked Chocolate |
SoufE16 f cup milk yolks of 3 egg Melt butter; add flour; when smooth, add milk; five minutes; add sugar and Melt chocolate; add hot water and flour mixture; cook five ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 243. | |
| The Cook's Own Book (1832) | Barberries, to Candy |
the barberries out of the and off the in warm water; sugar, and set them in an oven, oftn moving them, and strewing sugar upon them until they are dry. From The Cook's Own Book, 1832, page 306. | |
| The International Cook Book (1906) | Bavarois Chocolate |
774. CURRIED SOFT CLAMS Prepare a curry sauce as per No. 54 and keep it hot. Have thirty-six freshly opened soft clams, thoroughly clean them, carefully removing all ... From The International Cook Book, 1906, page 239. | |
| German National Cookery for American Kitchens (1904) | Beverages, Candies, Etc |
1. Grape Wine. The grapes should be gathered on a dry, clear day, after the morning dew has disappeared. Pick them carefully from the stems, selecting only ripe and ... From German National Cookery for American Kitchens, 1904, page 583. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Chocolate Frosting |
To White Mountain Cream or Boiled Frosting add one and one half squares melted chocolate as soon as syrup is added to whites of eggs. From The Boston Cooking-School Cook Book, 1896, page 609. | |
| The Boston Cooking-School Cook Book (1896) | Bonbons |
The centres of bonbons are made of fondant shaped in small balls. If White Fondant is used, flavor as desired, — vanilla being usually preferred. For cocoanut centres, ... From The Boston Cooking-School Cook Book, 1896, page 627. | |
| La Cuisine Creole (1885) | Boston Caramels |
One pint bowl of bakers ’ chocolate grated, two bowls of yellow sugar, one bowl of New Orleans molasses, one half a cup of milk, a piece of butter the size of a small ... From La Cuisine Creole, 1885, page 251. | |
| The Dixie Cook-Book (1883) | Bouemian Creams |
One quart cream, two tablespoons sugar, one ounce gelatine soaked in water until dissolved; whip half the cream (rich milk may be substituted for cream) toa stiff froth; ... From The Dixie Cook-Book, 1883, page 107. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bowemian Creams |
One quart cream, two tablespoons sugar, one ounce gelatine soaked in water until dissolved; whip half the cream (rich milk may be substituted for cream) to a stiff ... From Buckeye Cookery and Practical Housekeeping, 1877, page 88. | |
| Rumford Complete Cook Book (1908) | Brittle |
1 teaspoon butter. 1 cup coarsely-chopped peanuts. Put the sugar into an iron saucepan and let it melt over a moderately hot fire; add the butter and nuts and ... From Rumford Complete Cook Book, 1908, page 227. | |
| The Creole Cookery Book (1885) | Brown Taffy |
Six lbs. of New Orleans sugar, water sufficient to dissolve it, 4 Ib. of butter; boil until it cracks;- when almost done, stir constantly to prevent burning; when done ... From The Creole Cookery Book, 1885, page 237. | |
| Aunt Babette's Cook Book (1889) | Butter Taffy |
Boil one cup of molasses and one cup of sugar until it candies. Remove from the fire and stir in nearly half a cup of butter and flavor with vanilla. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 441. | |
| The Boston Cooking-School Cook Book (1896) | Butter Taffy |
2 cups light brown sugar 2 tablespoons water y^ cup molasses J^ teaspoon salt 2 tablespoons vinegar 3^ cup butter 2 teaspoons vanilla Boil first five ingredients until, ... From The Boston Cooking-School Cook Book, 1896, page 621. | |
| Chinese-Japanese Cook Book (1914) | Cakes, Candies, Sweetmeats |
To make it, boil to a paste fresh or dried (previously soaked) lima beans. When they are cooked, set them aside to cool and thoroughly dry, then pound them to a fine ... From Chinese-Japanese Cook Book, 1914, page 115. | |
| The New England Cook Book (1905) | Candies |
little white of ^%'g, and then pour over the let it stand for a short time, then place over a very clear fire, and let it boil for a few minutes; then set it one side ... From The New England Cook Book, 1905, page 305. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Candies |
CANDIED VIOLETS—Gather the required quantity of per¬ fect sweet violets, white or blue. If possible, pick in the early morning while the dew is still on them. Spread on ... From Good Things to Eat, as Suggested by Rufus, 1911, page 107. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Candies |
IQ5 degree. Rub the inside of cups with salad oil, put into each cup four tablespoonfuls of the flowers and sugar, let stand until cold, turn out, and serve piled one on top of the other. From Good Things to Eat, as Suggested by Rufus, 1911, page 109. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Candies |
ICE CREAM WITH MAPLE SAUCE—Scald one quart of cream, add one-half cup of sugar, a bit of salt, and when cold freeze as usual, first flavoring with vanilla or extract of ... From Good Things to Eat, as Suggested by Rufus, 1911, page 110. | |
| The White House Cook Book (1887) | Candies Without Cooking |
VERY many candies made by confectioners are made without boiling, which makes them very desirable, and they are equal to the best " French Creams." The secret lies in ... From The White House Cook Book, 1887, page 496. | |
| The Cook's Own Book (1832) | Candy |
the treble-refined it lunijic, and dip it piece by piece into water; a if silxer, and melt the it boilf, strain k, and s-'t it on the again, and IH it lr>il il draws in ... From The Cook's Own Book, 1832, page 313. | |
| Gulf City Cook Book (1878) | Candy |
to it, quarter of a pound these together or fifteen minutes, and add one and a quarter pounds of grated chocolate dissolved in have a pint of creamor milk; cook slowly ... From Gulf City Cook Book, 1878, page 217. | |
| The Creole Cookery Book (1885) | Candy |
One gallon of goed molasses, 5 lbs. of brown sugar, and}, Ib. of butter; boil together until they candy well; then pour - into buttered dishes, and pull until very ... From The Creole Cookery Book, 1885, page 237. | |
| Ryzon Baking Book (1916) | Candy |
cupfuls (l pint) molasses. tablespoonftil vinegar. X level teaspoonful Ryzon. teaspoonful vanilla or ginger extract. Put molasses, vinegar and butter into a saucepan. ... From Ryzon Baking Book, 1916, page 82. | |
| Larkin Housewives' Cook Book (1915) | Candy Baskets |
Take one cup sugar, one-half cup water, a pinch of cream of tartar and stir together. Put on stove and boil (do not after it is on the stove) until it cracks when ... From Larkin Housewives' Cook Book, 1915, page 128. | |
| Aunt Babette's Cook Book (1889) | Candy of Any Flavor |
Take two and a half pounds of refined sugar, one pint of water and one teaspoonful of cream tartar. Mix in a kettle large enough to hold the candy when expanded by heat, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 437. | |
| The White House Cook Book (1887) | Candy Roley Poley |
TAKE half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the ... From The White House Cook Book, 1887, page 494. | |
| Housekeeping in Old Virginia (1879) | Caramel |
Put in a stewpan one teacup nice brown sugar and half a teacup water. Stew over a hot fire till it burns a little. If too thick, make it of the consistency of thin ... From Housekeeping in Old Virginia, 1879, page 443. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Caramel |
YZ pound of sugar 3 tablespoonfuls of caramel Beat the yolks of the eggs until creamy, then add the sugar, and beat again until From Mrs. Rorer's Philadelphia Cook Book, 1886, page 466. | |
| Home Candy Making (1889) | Caramel |
y^ pint of sugar ^ pint of water Put the sugar in the granite kettle and stir it constantly, a wooden paddle, it melts and begins to smoke and burn, then add quickly the ... From Home Candy Making, 1889, page 23. | |
| The Picayune Creole Cook Book (1901) | Caramel |
Take about a half pint of brown sugar, put it in a pan, on a slow fire, and let it burn or parch, slowly stirring all the time. When it turns a dark brown, add two pints ... From The Picayune Creole Cook Book, 1901, page 26. | |
| The Picayune Creole Cook Book (1901) | Caramel |
Continue boiling till the sugar becomes a light brown color. Then take it off immediately, or it will burn. Any boiling beyond this renders the sugar calcined and barely ... From The Picayune Creole Cook Book, 1901, page 356. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Caramel |
Melt one cup of sugar with one table¬ spoon of water in a frying pan. Stir till it becomes a dark brown color, but don’t bum it. Add one cup of boiling water; simmer ten minutes and cool. From The Good Housekeeping Woman's Home Cook Book, 1909, page 150. | |
| Home Candy Making (1889) | Caramel Almonds |
Shell a pound of almonds but do not blanch them. Put a pound of sugar in a granite saucepan and treat the same as for French Nougat. When the sugar is melted and ... From Home Candy Making, 1889, page 58. | |
| The Woman Suffrage Cook Book (1886) | Caramel Ca |
One cupful sugar, one-half cupful butter, two eggs, onehalf cupful milk, one teaspoonful cream of tartar, one-half teaspoonful soda, two cups flour. Caramel for the ... From The Woman Suffrage Cook Book, 1886, page 91. | |
| The Cook's Own Book (1832) | Caramel Cover for Sweet |
DissoUe eight ounces of doublerefined sugar in three or four spoonfuls of and three or four drops of lemonput it into a copper untinned skillet; when it to be thick, dip ... From The Cook's Own Book, 1832, page 314. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caramel Filling |
6 tablespoons caramelized sugar Cook butter, sugar, and cream together until it threads. Add caramelized sugar and flavoring. Cool and fill. 1 cup grated cocoanut juice ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 311. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Caramel for Soups |
For caramel, put one tea-cup sugar and two tea-spoons water in @ sauce-pan over the fire, stir constantly till it is a dark color, then add a half tea-cup water and a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 280. | |
| The Dixie Cook-Book (1883) | Caramel for Soups |
For caramel, put one tea-cup sugar and two tea-spoons water in a sauce-pan over the fire, stir constantly till it is a dark color, then add a half tea-cup water and a ... From The Dixie Cook-Book, 1883, page 323. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Caramel Frosting |
One cupful of brown sugar, one square of Baker’s chocolate, scraped; one of not to let it bum. Spread on the cake while hot. Into the yolks of two eggs stir powdered ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 336. | |
| Larkin Housewives' Cook Book (1915) | Caramel Frosting |
One cup brown sugar, one-fourth cup boiling water, white of one egg. Take one-fourth of the sugar and put into a small sauce-pan and brown over the fire. Then add the ... From Larkin Housewives' Cook Book, 1915, page 82. | |
| Aunt Sammy's Radio Recipes (1927) | Caramel Frosting |
Caramelize 3^ cup of sugar; then add a few tablespoons of boiling A thin dark sirup should result. Substitute about 2 tablespoons of this sirup in place of 2 tablespoons ... From Aunt Sammy's Radio Recipes, 1927, page 79. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caramel Frosting No |
3 tablespoons caramelized sugar Boil sugar and cream till it begins to thread; add caramelized sugar and spread. From Lowney's Cook Book, Illustrated in Colors, 1907, page 306. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Caramel Frosting No |
2 cups brcwn sugar 1 cup tHn cream few drops vanilla Mix ingredients except vanilla, and boil without stirring, until a soft ball can be formed; add vanilla. until creamy. From Lowney's Cook Book, Illustrated in Colors, 1907, page 307. | |
| Fifty-Two Sunday Dinners (1913) | Caramel Frosting with Nuts |
14 cups soft brown sugar. Whites 2 eggs. Y{ cup granulated sugar. Y4 teaspoon almond extract. 4 cup boiling water. 4 cup pecan nut meats broken in pieces. Process: Boil ... From Fifty-Two Sunday Dinners, 1913, page 97. | |
| The Boston Cooking-School Cook Book (1896) | Caramel Frostmg II |
1}^ cups sugar ' }4 cup butter ^ cup grated maple sugar % cup cream Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread. From The Boston Cooking-School Cook Book, 1896, page 610. | |
| Rumford Complete Cook Book (1908) | Caramel Nut |
1 cup thin cream. 1 cup brown sugar. 1 cup nuts, coarsely chopped. Cook the cream and sugar slowly till they begin to Remove from the until creamy, add the nuts and ... From Rumford Complete Cook Book, 1908, page 175. | |
| The White House Cook Book (1887) | Caramel or Burnt Sugar |
PUT one cupful of sugar and two teaspoonfuls of water in a saucepan on the fire; stir constantly until it is quite a dark color, then add a half cupful of water and a ... From The White House Cook Book, 1887, page 485. | |
| The Cook's Own Book (1832) | Caramel, or Boiled Sugar |
Break into a small copper or brass pan, one pound of refined put in a of; set if on a it boils, skim it quite clean, and let it it to the Crack, which may be known by ... From The Cook's Own Book, 1832, page 90. | |
| Housekeeping in Old Virginia (1879) | Caramels |
One cake (half a pound) of Baker's chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and ... From Housekeeping in Old Virginia, 1879, page 467. | |
| Housekeeping in Old Virginia (1879) | Caramels |
Three pounds white sugar, half a pound of chocolate, one pint 460 CHOCOLATE CARAMELS COCOANUT BALLS. milk, six ounces of butter. Boil three-quarters of an hour and stir ... From Housekeeping in Old Virginia, 1879, page 467. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Caramels |
2 cups AirlinE Honey 1 square Baker's chocolate 1 cup chopped nuts 1 teaspoon vanilla Boil the honey and chocolate shaved fine until it makes a hard ball (260 degrees), ... From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 83. | |
| Gulf City Cook Book (1878) | Caramels.—no |
One fourth jDOund of grated chocolate, one and a fourth pounds of brown sugar, one fourth pound of butter, one teacup of or milk; boil the whole briskly half an hour, ... From Gulf City Cook Book, 1878, page 217. | |
| Gulf City Cook Book (1878) | Caramels.—Put in |
a stew-pan one t'ea-cup of nice brown sugar, and half a cup Stew over a hot fire till it burns a little. From Gulf City Cook Book, 1878, page 193. | |
| Aunt Babette's Cook Book (1889) | Ceeam Candy |
Take two heaping cups of white sugar, one wineglassful of vinegar and one tumbler of water. Boil one-half hour, flavor with vanilla and pull like molasses candy. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 438. | |
| The Cook's Own Book (1832) | Chestnuts in Caramel |
(1) Roast chestnuts us for the table; off the skins; dip each in the whiles of eggs beaten, and then roll them in pMWfer-eu^arj separately on to dry, in a be cut difCHE ... From The Cook's Own Book, 1832, page 316. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Chocolaate Caramels |
One and a half cups grated chocolate, four of brown sugar, one and a half of cold water, piece of butter size of an egg, table-spoon of very sharp vinegar; flavor with ... From Buckeye Cookery and Practical Housekeeping, 1877, page 99. | |
| The American Frugal Housewife (1829) | Chocolate |
Many people boil chocolate in a coffee-pot; but I think it IS better to it in a skillet, or something open. A piece of chocolate about as big as a dollar is the usual ... From The American Frugal Housewife, 1829, page 91. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Chocolate |
Scrape the chocolate off fine, and mix it smoothly with a little cold milk, or water. If liked very rich, make it entirely of milk, if not, use equal quantities of milk ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 106. | |
| Mrs. Owen's Illinois Cook Book (1871) | Chocolate |
ices are made in about the same way. half a pound best French chocolate into one quart milk or cream; boil till thiek, add stir well. Let it get cold, and freeze. From Mrs. Owen's Illinois Cook Book, 1871, page 350. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chocolate |
Chip one small square of chocolate, such as are marked on the half pounds; put this into a bowl, pour some boiling water, and mix it very smooth; then put it into a ... From Mrs. Porter's New Southern Cookery Book, 1871, page 390. | |
| The Appledore Cook Book (1872) | Chocolate |
With four spoonfuls of grated chocolate mix one of sugar, and wet with one of boiling water. Rub smooth with the bowl of the spoon, and then stir into one pint of ... From The Appledore Cook Book, 1872, page 203. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Chocolate |
Take six table-spoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich ... From Buckeye Cookery and Practical Housekeeping, 1877, page 120. | |
| The Dixie Cook-Book (1883) | Chocolate |
Take six tablespoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich ... From The Dixie Cook-Book, 1883, page 146. | |
| Manual for Army Cooks (1896) | Chocolate |
Chocolate is produced chiefly from the seeds of the cocoa palm ground to a fine powder, mixed with sugar, and reduced by great pressure to thin cakes. Cocoa nibs are the ... From Manual for Army Cooks, 1896, page 195. | |
| The Southern Cookbook (1912) | Chocolate |
Those who may use much of article, find the following mode of preparing both useful and economical. Cut a cake of chocolate in very small bits, put a pint of water into ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 101. | |
| Dainty Desserts for Dainty People (c. 1910s) | Chocolate |
f cup cold water. 1 cup seeded raisins. 5 cup dates or figs, if desired. in melted chocolate, and when scalding Remove from fire and when and nut meats. Turn into mold, ... From Dainty Desserts for Dainty People, c. 1910s, page 22. | |
| Boston School Kitchen Text-Book (1887) | Chocolate and Cocoa |
c. milk scalded. oz. or square chocolate. c. hot water. | Cut the chocolate in small pieces and put it with tbsp. of the water into a saucepan. the until smooth and ... From Boston School Kitchen Text-Book, 1887, page 258. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Balls |
Chocolate gTated Cream butter; add chocolate and sugar, flour in which baking powder and salt have been sifted, and milk; well, cut and fold in beaten whites individual ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 244. | |
| Aunt Babette's Cook Book (1889) | Chocolate Batter Steudel |
Boil a pint of cream with one-quarter of a pound of chocolate (grated), adding four ounces of sugar. Beat the yelks of six eggs with a littie cold cream and add to the ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 301. | |
| Dainty Desserts for Dainty People (c. 1910s) | Chocolate Blanc |
1 quart milk. 2 ozs. grated unsweetened chocolate. Scald milk and add sugar, grated chocolate and salt. When sugar is dissolved, add soaked gelatine; then add flavoring. ... From Dainty Desserts for Dainty People, c. 1910s, page 20. | |
| The Kansas Home Cook-Book (1874) | Chocolate Blanc Mange |
Mrs. Helen M. Dwight, Quincy, Dissolve one box Cox's gelatine in one pint of cold water; one of rich sweet milk, one pound or sugar, one coffee cup of and the ten or ... From The Kansas Home Cook-Book, 1874, page 226. | |
| The White House Cook Book (1887) | Chocolate Blanc Mange |
HALF a box of gelatine soaked in a cupful of water for an hour, half a cupful of grated chocolate, rubbed smooth in a little milk. Boil two cupfuls of milk, then add the ... From The White House Cook Book, 1887, page 395. | |
| Foods That Will Win the War and How to Cook Them (1918) | Chocolate Blanc Mange |
4 cup cornstarch 1 egg 2 oz. grated chocolate Mix cornstarch with + cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture ... From Foods That Will Win the War and How to Cook Them, 1918, page 72. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Blanc Mange No |
2 tablespoons gelatine 1 teaspoon vaniUa Soak the gelatine in cold water; mix sugar, chocolate and eggs; add scalded milk, and cook in double until a coating is formed ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 219. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Blanc Mange No |
^ cup Irish moss 4 cups cold milk Soak Irish moss in cold water twenty minutes; and pick over. Put milk in double boiler; add moss, and cook without thirty minutes. Melt ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 219. | |
| Common Sense in the Household (1871) | Chocolate Blanc-jiange |
1 oz. Cooper's gelatine, soaked in a cup of the milk one 4 heaping tablespoonfuls of grated chocolate, rubbed up with a little milk. f cup sugar and 2 teaspoonfuls of ... From Common Sense in the Household, 1871, page 434. | |
| The Woman Suffrage Cook Book (1886) | Chocolate Blanc-Man |
One quart milk, half box Cox’s gelatine, one squaie of Baker’s chocolate; scald the milk, add the galatine, dis solved in a little water, and the grated or melted ... From The Woman Suffrage Cook Book, 1886, page 89. | |
| The Cook's Own Book (1832) | Chocolate Bonbons |
Put a quarter of a pound of chocolate over a fire, to dissolve it; and having boiled two pound* CHO CHO of sugar to forte perle, put a spoonful or two into the ... From The Cook's Own Book, 1832, page 317. | |
| Housekeeping in Old Virginia (1879) | Chocolate Cahe |
Cream together one pound sugar, one and a half pounds butter. Beat eight eggs light without separating; stir them gradually into the sugar and butter. Sift in one pound ... From Housekeeping in Old Virginia, 1879, page 334. | |
| The Virginia House-Wife (1824) | Chocolate Cakes |
Put half a pound of nice brown sugar into a quart of flour, sift it and make it into a paste with four ounces of butter melted in as much milk as will wet it; knead it ... From The Virginia House-Wife, 1824, page 189. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Cakes |
3 eggs 3 squares unsweetened chocolate y^ cup butter 1 cap stale bread crumbs 3^ cup sugar 3 tablespoons flour Beat eggs until light. Cream the batter, add sugar, ... From The Boston Cooking-School Cook Book, 1896, page 569. | |
| Housekeeping in Old Virginia (1879) | Chocolate Caramels |
Two and one-half pounds of sugar, three-quarters pound of chocolate, one quarter pound of butter, half a pint of milk or cream. — Mrs. W. C, H. From Housekeeping in Old Virginia, 1879, page 468. | |
| The Dixie Cook-Book (1883) | Chocolate Caramels |
One cup of chocolate shaved fine, one cup molasses, half cup milk, one cup sugar; when nearly done add a piece of butter size of a walnut. Stir until perfectly ... From The Dixie Cook-Book, 1883, page 119. | |
| The Dixie Cook-Book (1883) | Chocolate Caramels |
One and a half cups grated chocolate, four of brown sugar, one and a half of cold water, piece of butter size of an egg, table-spoon of very sharp vinegar; flavor with ... From The Dixie Cook-Book, 1883, page 120. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Chocolate Caramels |
One cup of molasses, half'a cup of sugar, one quarter of a pound of chocolate, cut fine, halfa cup of milk, and one heaping tablespoonful of butter. Boil all together, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 408. | |
| La Cuisine Creole (1885) | Chocolate Caramels |
Half a pound of chocolate, three pounds of dark brown sugar, one-eighth pound of butter, a small tea¬ cup of milk; season with vanilla, or grated lemon or orange-peel. ... From La Cuisine Creole, 1885, page 243. | |
| La Cuisine Creole (1885) | Chocolate Caramels |
Two cups of sugar, one of molasses, one of milk, one spoonful of butter, one of flour, and half a pound of bakers’ chocolate. Butter your saucepan, put in the sugar, ... From La Cuisine Creole, 1885, page 250. | |
| La Cuisine Creole (1885) | Chocolate Caramels |
One pint of new milk, quarter of a pound of grated chocolate, and one cup and a half of white sugar. Boil all these together until it will pull like candy; try a little, ... From La Cuisine Creole, 1885, page 250. | |
| The Creole Cookery Book (1885) | Chocolate Caramels |
Two cups of molasses, 1 cup of grated chocolate, 1 cup of milk, 2 teaspoonfuls of vanilla, 1 tablespoon of butter; boil 25 minutes; set to cool in buttered pans, mark in squares, From The Creole Cookery Book, 1885, page 237. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chocolate Caramels |
No. Y^ pound of chocolate i pound of brown sugar 2 tablespoon fu Is of molasses Butter the size of an egg Put the whole into a granite or copper saucepan; let it heat ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 523. | |
| The White House Cook Book (1887) | Chocolate Caramels |
ONE cupful of grated chocolate, two cupfuls of brown sugar, one cupful of West India molasses, one cupful of milk or cream, butter the size of an egg, boil until thick, ... From The White House Cook Book, 1887, page 490. | |
| Home Candy Making (1889) | Chocolate Caramels |
Put into a granite saucepan a quarter-pound of grated unsweetened four ounces of butter, one pound of brown a gill of molasses, a gill of cream, and a of vanilla powder; ... From Home Candy Making, 1889, page 59. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Caramels |
2}4 tablespoons butter % cup milk 2 cups molasses 3 squares unsweetened chocolate 1 cup brown sugar 1 teaspoon vanilla Put butter into kettle; when melted, add molasses, ... From The Boston Cooking-School Cook Book, 1896, page 622. | |
| The Woman Suffrage Cook Book (1886) | Chocolate Ch |
One-half cupful butter, one cupful sugar, two eggs, onehalf cupful milk, one and one-half cupfuls flour, one and one-half teaspoonfuls baking powder. Iceing.—One cupful ... From The Woman Suffrage Cook Book, 1886, page 92. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chocolate Chaelottb Russb |
Having soaked in cold water one ounce of isinglass or of gelatine, shave down three ounces of the best chocolate, which must have no spice or sugar in it, and mix it ... From Mrs. Porter's New Southern Cookery Book, 1871, page 364. | |
| Modern American Drinks (1895) | Chocolate Cocktail |
Break a fresh egg into a mixing-glass, half full fine ice, add one dash bitters, one jigger port wine, one teaspoonful fine sugar. Shake well and strain into a cocktail-glass. From Modern American Drinks, 1895, page 38. | |
| The Cook's Own Book (1832) | Chocolate Conserve |
(1) Dissolve two in a little water, put it int. a skillet with pound of sugar boiled to perle; the tiiigar stirring, and when it put the conserve into moulds. From The Cook's Own Book, 1832, page 318. | |
| The White House Cook Book (1887) | Chocolate Creams |
USE " French Cream," and form it into small cone-shaped balls with the fingers. Lay them upon paper to harden until all are formed. Melt one cake of Baker's chocolate in ... From The White House Cook Book, 1887, page 488. | |
| Boston School Kitchen Text-Book (1887) | Chocolate Creams |
Put the white of 1 egg in a small glass, then measure an equal quantity of cold water, add tsp. of vanilla, and beat thoroughly. in gradually enough confectioner's ... From Boston School Kitchen Text-Book, 1887, page 266. | |
| Aunt Babette's Cook Book (1889) | Chocolate Creams |
Take two cups of sugar, one cup of water and one tablespoonful and a half of arrowroot or cornstarch, one tablespoonful of butter and one teaspoonful of vanilla. Wash ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 439. | |
| Rumford Complete Cook Book (1908) | Chocolate Creams |
6 drops any desired flavor2 tablespoons cold water. ing. Confectioners' sugar. % pound sweet chocolate. Beat the egg and water together only till mixed; add the sugar ... From Rumford Complete Cook Book, 1908, page 228. | |
| Larkin Housewives' Cook Book (1915) | Chocolate Creeun Candy |
Two cups sugar, two-thirds cup milk,, one tabl^pspoon butter, two squares chocolate (four tablespoons cocoa may be used instead of chocolate), one teaispoon Put butter ... From Larkin Housewives' Cook Book, 1915, page 127. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Dominoes |
% cup pecan nut meat %, cup dates y^ cup English walnut meat Grated rind 1 orange % cup figs 1 tablespoon orange juice 1 square chocolate, melted Mix nut meats, figs, ... From The Boston Cooking-School Cook Book, 1896, page 587. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Dominoes |
\ cup chopped walnut meats 2 squares Lowney's Premium Cboc- \ cup chopped figs elate, melted \ cup almond paste grated rind of orange orange juice Mix the ingredients ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 300. | |
| The Cook's Own Book (1832) | Chocolate Drops |
one pound ami a half of chocolate, put pewter sheet or plate, and put it in the oven just to warm the chocolate; it a copper stru pan, of a pound of powdered; mix the ... From The Cook's Own Book, 1832, page 318. | |
| Aunt Babette's Cook Book (1889) | Chocolate Eclaires |
Make same as Cream Puflfs, but in long tins, and cover with a chocolate caramel icing, as follows: Boil two cups of brown sugar with one cup of molasses, one ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 409. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chocolate Eclairs |
Prepare the batter the same as for Cream Puffs. Put a pastry-bag, and press it out upon well-buttered tins. By pressing the bag firmly, and drawing it very slowly ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 516. | |
| The White House Cook Book (1887) | Chocolate Eclairs |
MAKE the mixture exactly like the recipe for "Boston Cream Cakes." Spread it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid ... From The White House Cook Book, 1887, page 338. | |
| The Picayune Creole Cook Book (1901) | Chocolate Eclairs |
. Beclairs du Chocolat 1 Cup of Flour. 1 Cup of Sugar. of Water. 4 Eggs. % Cu 2 Ounces of Chocolate. Make a Cream Puff Paste as above. Put into a tube or a pastry bag ... From The Picayune Creole Cook Book, 1901, page 317. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Filling |
itened chocolate 1 cup powdered sugar Yolk 1 ^gg 2% squares unsweetened chocolate 3 tablespoons milk j^ Melt chocolate over hot water, add one-half the sugar, and milk; ... From The Boston Cooking-School Cook Book, 1896, page 605. | |
| The White House Cook Book (1887) | Chocolate Frosting |
THE whites of four eggs, three cups of powdered sugar and nearly a cup of grated chocolate. Beat the whites a very little, they must not become white, stir in the ... From The White House Cook Book, 1887, page 313. | |
| Rumford Complete Cook Book (1908) | Chocolate Frosting |
2 squares chocolate. 3 tablespoons boiling 6 tablespoons confectioners' sugar. Melt the chocolate in a double boiler, add the sugar and water and cook gently smooth. From Rumford Complete Cook Book, 1908, page 176. | |
| Larkin Housewives' Cook Book (1915) | Chocolate Frosting |
Melt one and one-half ounces Larkin Unsweetened Chocolate over hot water. Then add one-fourth cup scalded cream, a pinch of Larkin Salt, one egg yolk, one tablespoon ... From Larkin Housewives' Cook Book, 1915, page 80. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Frosting I |
\% squares chocolate Yolk 1 egg y^ cup scalded cream % teaspoon melted butter Few grains salt Confectioners' sugar y^ teaspoon vanilla.^ Melt chocolate over hot water, ... From The Boston Cooking-School Cook Book, 1896, page 607. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Frosting II |
1^ cups sugar 4 squares chocolate, melted ^ cup hot water % teaspoon vanilla Boil su^ar and water^ without stirring, until syrup will thread when dropped from tip of ... From The Boston Cooking-School Cook Book, 1896, page 608. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Frosting III |
2 squares chocolate 5 tablespoons hot water 1 teaspoon butter Confectioners' sugar Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to ... From The Boston Cooking-School Cook Book, 1896, page 608. | |
| Aunt Sammy's Radio Recipes (1927) | Chocolate Fudge |
(granulated or light 2 to 4 squares unsweetened chocolate. ^ cup milk or cream. Place the sugar, chocolate, and milk or cream over low heat and until the sugar is ... From Aunt Sammy's Radio Recipes, 1927, page 81. | |
| Dainty Desserts for Dainty People (c. 1910s) | Chocolate Fudge |
cup chopped nut meats, preferably English walnuts or pecans. 1^ squares unsweetened chocolate. Soak gelatine in two-thirds cup cold milk ten minutes. Bring sugar and ... From Dainty Desserts for Dainty People, c. 1910s, page 40. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Fudge Frosting |
^ \.% tablespoons butter Few grains salt 1^ cup unsweetened powdered cocoa ^ cup milk IM c^ps confectioners' sugar ^ teaspoon vanilla Melt butter, add cocoa, sugar, ... From The Boston Cooking-School Cook Book, 1896, page 611. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Hearts |
Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix thoroughly; work to a stiff yet pliable paste with ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 76. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate I |
\%_ squares unsweetened chocolate Few grains salt )^ cup sugar 1 cup boiling water 3 cups milk Scald milk. Melt chocolate in small saucepan placed over hot water, add ... From The Boston Cooking-School Cook Book, 1896, page 71. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Chocolate Icing |
One cupful of milk, quarter of a pound of the best prepared chocolate, one cupful of powdered sugar, one teaspoonful of vanilla; scald the milk and chocolate, then add ... From Mrs. Porter's New Southern Cookery Book, 1871, page 283. | |
| Gulf City Cook Book (1878) | Chocolate Icing |
Beat whites of four eggs, and when partly add gradually one pound of powdered sugar and one full cup of grated chocolate. This is nice to spread between layer-cakes ... From Gulf City Cook Book, 1878, page 151. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Icing |
Two squares of Baker’s chocolate, the whites of two eggs, two of of Beat one and two-thirds cupfuls of the sugar into the unbeaten whites of the eggs. Scrape the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 336. | |
| The Dixie Cook-Book (1883) | Chocolate Icing |
Ask any confectioner for a piece of ‘‘ Baker’s eagle cocoa;” and if you can not procure that, ask any grocer for pure cocoa in block, or what is called ‘‘ Baker’s ... From The Dixie Cook-Book, 1883, page 360. | |
| La Cuisine Creole (1885) | Chocolate Icing |
To one pound of fine loaf sugar add half a pint of cold water; boil over a brisk fire until the sugar, when pressed with the fingers, presents the appearance of strong ... From La Cuisine Creole, 1885, page 148. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chocolate Icing |
^ pound of grated chocolate % pound of powdered sugar Melt $he chocolate over boiling water, add the stir until smooth. Add a teaspoonful of vanilla, and it is ready to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 518. | |
| Aunt Babette's Cook Book (1889) | Chocolate Icing |
Make a stiff icing by beating the whites of four eggs, and adding gradually one pound of sifted powdered sugar. Add gradually onethird of a cake of bitter chocolate, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 390. | |
| Aunt Babette's Cook Book (1889) | Chocolate Icing, Unboiled |
Beat the whites of three eggs and one and one-half.cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four heaping tablespoonfuls ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 391. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate II |
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened ... From The Boston Cooking-School Cook Book, 1896, page 71. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate III |
2 ozs. sweetened chocolate Few grains salt 4 cups milk Whipped cream Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and ... From The Boston Cooking-School Cook Book, 1896, page 71. | |
| Housekeeping in Old Virginia (1879) | Chocolate Mange |
Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand an hour. Then boil two quarts of milk, and add to it six ounces chocolate with the gelatine. Sweeten ... From Housekeeping in Old Virginia, 1879, page 431. | |
| La Cuisine Creole (1885) | Chocolate Mange |
Made the same as gelatine blanc mange above de¬ scribed, except seasoning the jelly with six ounces of grated chocolate in the boiling milk. Eat with cream or wine sauce. From La Cuisine Creole, 1885, page 177. | |
| The Creole Cookery Book (1885) | Chocolate Mange |
Three ounces of French isinglass, dissolved in a very little cold water; put on a quart of new milk to boil; grate 4 cake of vanilla chocolate and stir in the milk; then ... From The Creole Cookery Book, 1885, page 186. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Mold |
J cup cold milk J cup blanched almonds 3 ounces Lowney's Premium Chocolate, melted spoons sugar Mix cornstarcli with cold milk; add sugar, salt, scalded milk, and the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 220. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Mousse |
2 squares unsweetened chocolate 3 tablespoons boiling water % cup powdered sugar % cup sugar 1 cup cream 1 teaspoon vanilla X tablespoon granulated gelatine 1 quart ... From The Boston Cooking-School Cook Book, 1896, page 527. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Mousse |
1 cup thin cream whip from 3 cups cream 1 tablespoon granulated gelatine Melt chocolate; add sugar and one cup cream; boil one minute. Mix gelatine water, add to; cool, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 320. | |
| Larkin Housewives' Cook Book (1915) | Chocolate Mousse |
Put one ounce or square of unsweetened chocolate into a small sauce-pan with one-fourth cup sugar; add one tablespoon boiling water, and stir over the fire until smooth. ... From Larkin Housewives' Cook Book, 1915, page 99. | |
| Dainty Desserts for Dainty People (c. 1910s) | Chocolate Mousse |
J cup cold water. 2 squares unsweetened chocolate. Melt chocolate in boiling water and add soaked gelatine; then add sugar and vanilla. Cool and add cream, beaten stiff. ... From Dainty Desserts for Dainty People, c. 1910s, page 28. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Nut Cakes |
Chocolate, grated 1 cup nut meats broken in pieces; add sugar, flour in which baking powder has been sifted, and milk, and beat well; add whites of eggs beaten stiff and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 285. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate or |
1 tablespoon brandy sponge cake or macaroons the chocolate over or mix the cocoa with one quarter cup hot water; add sugar, cream whipped From Lowney's Cook Book, Illustrated in Colors, 1907, page 220. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate or |
\ cup of Lowney's Cocoa \ cup cornstarch Melt two squares Lowney's Chocolate or one half cup Lowney's Cocoa, add cornstarch, egg and milk. Cook in double boiler till ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 272. | |
| The Cook's Own Book (1832) | Chocolate Parfait Amour |
For four bottles of brandy, take one pound of the best chocolate, cut in small bits; a salt, two cloves, and a cinnamon; you must infuse all in the brandy, with two ... From The Cook's Own Book, 1832, page 318. | |
| The Cook's Own Book (1832) | Chocolate Petit Pains. These |
are made ia the same way as 1'etits Pains a la Duchtxse (see that article), but without the dorure. fill them with a cream patissiere, mixed with two ounces of and ... From The Cook's Own Book, 1832, page 319. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Powder |
J cup finely chopped almonds Melt butter; add flour, chocolate, salt and milk; Beat egg until lemon-colored and; add sugar and almonds; when well blended, add chocolate ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 248. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Powder |
2 egg yojks 1 cup walnut meats Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and has been moistened hot; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 282. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Powder |
yolks of 3 eggs J cup pastry flour Beat yolks until lemon-colored and thick; add sugar and continue beating. Mix chocolate with water, add to sugar cut and fold in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 282. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Powder |
Cream butter; add sugar, eggs, raisins, flour in which baking powder has been sifted, chocolate melted in water, salt and cinnamon. Drop from a teaspoon on to a buttered ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 299. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Powder |
J cup heavy cream J cup shredded cocoanut Mix ingredients in order given. Chill, roll J inch thick, and^hape with cooky cutter. Bake in moderate oven. From Lowney's Cook Book, Illustrated in Colors, 1907, page 301. | |
| Modern American Drinks (1895) | Chocolate Punch |
A mixing-glass half-full fine ice, add one tablespoonful fine sugar, one egg, one-half jigger port wine, one-half jigger brandy, the juice of half a; shake well, strain into fancy glass. From Modern American Drinks, 1895, page 88. | |
| Buckeye Cookery and Practical Housekeeping (1877) | CHocoLaTe Puppia |
One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs; scald milk and chocolate together, and when cool add sugar and eggs, and bake. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 203. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate Service. — Page J^l |
Coffee Percolators and Pot. — Page 38. After-Dinner Coffee Service. — Page 38. The coffee-tree is native to Abyssinia, but is now grown in all tropical countries. It ... From The Boston Cooking-School Cook Book, 1896, page 63. | |
| Aunt Babette's Cook Book (1889) | Chocolate Souffle |
Rub ab9ut two ounces of butter with three ounces of sugar to a cream. Add the yelks of six eggs, well beaten; three ounces grated chocolate, one teaspoonful of vanilla, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 278. | |
| The International Cook Book (1906) | Chocolate Souffle |
2073. CLAM BROTH, CHANTILLY Place fifteen freshly opened clams with their own liquor in a saucepan with one quart water, two branches soup celery and two saltspoons ... From The International Cook Book, 1906, page 637. | |
| Aunt Sammy's Radio Recipes (1927) | Chocolate Souffle |
]/2 cup fine stale bread crumbs. 13^ squares unsweetened chocolate. Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over ... From Aunt Sammy's Radio Recipes, 1927, page 57. | |
| The Boston Cooking-School Cook Book (1896) | Chocolate SouSl^ |
2 tablespoons butter }4 cup sugar 2 tablespoons flour 2 tablespoons hot water ^ cup milk 3 eggs 1}^ squares unsweetened chocolate }^ teaspoon vanilla Melt the butter, ... From The Boston Cooking-School Cook Book, 1896, page 465. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate Swedish Meringues |
i teaspoon cream of tartar Beat the whites of eggs until foamy; add cream of tartar, sugar and cocoa. Continue beating until spoon will stand up in mixture; add vanilla ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 299. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Chocolate Whips |
One quart of milk, one (ounce) square of Baker’s chocolate, one generous half cupful of sugar, six of Scrape the chocolate fine and put it in a small fryingpan with two ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 314. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Chocolate Whips |
Beat the yolks of three eggs and three tablespoons of sugar until light. Dis¬ solve one heaping tablespoon of grated unsweetened chocolate, one tablespoon of sugar and ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 98. | |
| The Picayune Creole Cook Book (1901) | Chocolate, Coffee, Orange Flower or |
Lemon, according to taste. The soaked gum must be strained through a piece of muslin bag into a bowl, amd the essence added to it, and then it must be filled in with as ... From The Picayune Creole Cook Book, 1901, page 354. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chocolate, or |
1 tablespoon sherry wine ^ cup Lowney's Cocoa 1 inch stick cinnamon Mix chocolate, cinnamon, sugar, cornstarch; add;; add vanilla, sherry, and freeze. Serve in frappe ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 318. | |
| Camp Cookery (1910) | Chocolate.—For |
quart of scrape up four tablespoonfuls of chocolate. until dissolved. Then add half a pint milk. with a peeled stick until milk has boiled up once. Let each man sweeten ... From Camp Cookery, 1910, page 154. | |
| The New England Cook Book (1905) | Chocolates.—For the |
creams, boil two of white sugar and one-half cupful of milk for five minutes; add one teaspoonful of vanilla, then beat until stiff enough to handle and make into drops. ... From The New England Cook Book, 1905, page 306. | |
| The International Cook Book (1906) | Choux Pralines |
1532. PUR£E, PARMENTIER Heat in a saucepan one tablespoon butter, add one finely minced onion, six sliced leeks, half pound lean salt pork cut into small pieces, and ... From The International Cook Book, 1906, page 469. | |
| Dainty Desserts for Dainty People (c. 1910s) | Christmas Candy Supreme |
^ cup Sultana raisins. 2 squares chocolate. i cup candied cherries. i cup chopped English walnut meats. 1 cup sour cream. i teaspoonful cinnamon. Soak gelatine in two ... From Dainty Desserts for Dainty People, c. 1910s, page 41. | |
| The Boston Cooking-School Cook Book (1896) | Cocoa and Chocolate |
The cacao-tree {Theobroma cacao) is native to Mexico. Although successfully cultivated between the twentieth parallels of latitude, its industry is chiefly confined to ... From The Boston Cooking-School Cook Book, 1896, page 69. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Nougat Filling |
I cup water 1 cup nut meats, cut very fine J teaspoon cream of tartar 3 tablespoons powdered sugar J cup heavy cream Mix nut meats, egg yolk and powdered sugar; add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 311. | |
| Gulf City Cook Book (1878) | Cocoa-nut Candy |
Dissolve two pounds of loaf-sugar in the milk of one large let it boil, and when nearly done in the This must be stirred Drop from a spoon on buttered dishes. From Gulf City Cook Book, 1878, page 216. | |
| The Dixie Cook-Book (1883) | Cocoa-nuT CARAMELS |
One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil slowly until ... From The Dixie Cook-Book, 1883, page 120. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nut’ CARAMELS |
One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil slowly until ... From Buckeye Cookery and Practical Housekeeping, 1877, page 99. | |
| The National Cookery Book (1876) | Cocoanut CANDY |
and boil it with one pound of white sugar, wet with the milk of the nut. It should boil slowly until thick; then pour it out on buttered plates. From The National Cookery Book, 1876, page 349. | |
| La Cuisine Creole (1885) | Cocoanut Candy |
Four cups of water, two and a half cups fine white sugar, four spoonfuls of vinegar, and a piece of butter as large as an egg; boil till thick, or about three quar¬ ters ... From La Cuisine Creole, 1885, page 249. | |
| The White House Cook Book (1887) | Cocoanut Candy |
ONE cocoanut, one and one-half pounds -of granulated sugar. Put sugar and milk of cocoanut together, beat slowly until the sugar is melted, then boil five minutes; add ... From The White House Cook Book, 1887, page 492. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoanut Candy |
1 cup cocoanut Cook sugar and cream twelve minutes; add butter and Pour into greased pans, crease, and cool. From Lowney's Cook Book, Illustrated in Colors, 1907, page 340. | |
| Housekeeping in Old Virginia (1879) | CocoANUT Caramels |
One-quarter pound Baker's chocolate (half cake), one-quarter pound butter, two pounds nice brown sugar, one teacup rich milk. Stew half an hour or till thick. Add a ... From Housekeeping in Old Virginia, 1879, page 468. | |
| The White House Cook Book (1887) | Cocoanut Caramels |
Two CUPFULS of grated cocoanut, one cupful of sugar, two tablespoonfuls of flour, the whites of three eggs, beaten stiff. Soak the cocoanut, if desiccated, in milk ... From The White House Cook Book, 1887, page 496. | |
| Aunt Babette's Cook Book (1889) | Cocoanut Caramels |
Take one pint of milk, butter about the size of an egg, one cocoanut grated fine, three pounds of white sugar and two teaspoonfuls of lemon extract. Boil slowly until ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 437. | |
| The White House Cook Book (1887) | Cocoanut Creams |
TAKE two tablespoonfuls of grated cocoanut and half as much "French candy;" work them both together with your hand till the cocoanut is all well mixed in it. If you ... From The White House Cook Book, 1887, page 489. | |
| The White House Cook Book (1887) | Cocoanut Creams |
MAKE the uncooked cream as in the foregoing recipe. Take the cream while soft, add fresh grated cocoanut to taste; add sufficient confectioners' sugar to mold into balls ... From The White House Cook Book, 1887, page 497. | |
| Dainty Desserts for Dainty People (c. 1910s) | Cocoanut Fudge |
1 cup milk. 5 tablespoonful butter. 1 cup shredded cocoanut. Put sugar and milk in saucepan, bring to boiling point and let boil until when tried in cold water a soft ... From Dainty Desserts for Dainty People, c. 1910s, page 40. | |
| Mary Elizabeth's War Time Recipes (1918) | Cocoanut Maple Creams |
114 pounds (three cupfuls) maple sugar 1 can (2 cups) fresh grated cocoanut Y cupful water Drain milk from the cocoanut and add to milk enough water to make one-half ... From Mary Elizabeth's War Time Recipes, 1918, page 38. | |
| The Cook's Own Book (1832) | Coffee Bonbons |
Take about a pint of coffee made wiih water; put in it a pound of loaf-sugar; set it to a high degree; then add u full pint of double cream, and let it lx>il again, ... From The Cook's Own Book, 1832, page 321. | |
| Home Candy Making (1889) | Coffee Caramels |
Put one cup of molasses and one cup of brown sugar into a granite saucepan, and stir over a moderate the is dissolved, then slowly it forms a soft ball when tried in ... From Home Candy Making, 1889, page 59. | |
| Mrs. Hale's New Cook Book (1857) | Coffee, Tea, Chocolate |
To Coffee— Coffee made in a filter— Coffee Milk— With hot water— Cold water— French Method— Tea— Boiling water— Chocolate— Cocoa. Coffee.—The best coffee is from Mocha; ... From Mrs. Hale's New Cook Book, 1857, page 425. | |
| The Boston Cooking-School Cook Book (1896) | Cofifee Fondant |
23^ lbs. sugar 3€ cup ground coffee 1)4 cups cold water 34 teaspoon cream of tartar Put water and coffee in saucepan, and heat to boilingpoint. Strain through double ... From The Boston Cooking-School Cook Book, 1896, page 627. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Condensed Milk Chocolate |
J can condensed milk; add sugar, salt, and boiling water in has been mixed the condensed If condensed milk has been sweetened, omit From Lowney's Cook Book, Illustrated in Colors, 1907, page 332. | |
| Mrs. Beeton's Book of Household Management (1861) | Cornets de Nougat a la Creme |
Ingredients. — \ a Ib. of sweet almonas, \ a Ib. of castor sugar, the juice of \ a lemon, i gill of cream, vanilla sugar, pistachios. Method. — Blanch, shred and bake ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Hale's New Cook Book (1857) | Creams |
Fruit Creams.—Take half an ounce of isinglass, dissolved in a little water, then put 1 pint of good cream, sweetened to the it; when nearly cold lay some apricot or ... From Mrs. Hale's New Cook Book, 1857, page 348. | |
| The Dixie Cook-Book (1883) | Creams |
CALEDONIA CREAM.—Beat together in a bowl for three quarters of az hour two ounces of rasberry jam, two of currant jelly, two of sifted loaf sugar and the whites of two ... From The Dixie Cook-Book, 1883, page 390. | |
| Common Sense in the Household (1871) | Creams and |
custards that are to be frozen mvist have at least one-third sugar than those which are not to undergo process. In heating the milk for custard, do not let it quite boil ... From Common Sense in the Household, 1871, page 425. | |
| Gulf City Cook Book (1878) | Creams, Jellies, &c |
Soak in a pint of fresh milk one box of Cox's refined gelatine. Make a boiled custard of one pint of milk, two eggs, and one fourth pound of powdered sugar. Put the ... From Gulf City Cook Book, 1878, page 193. | |
| Gulf City Cook Book (1878) | Creams, Jellies, &c |
them with the lemon-peel and sugar until soft; press through a sieve. Make a custard with the yelks of the eggs and milk. a pie-dish the apples, and with the the of the ... From Gulf City Cook Book, 1878, page 201. | |
| The New England Cook Book (1905) | Creams, Jellies, and Light Desserts |
1^9 half pound of preserved a few white raisins chopped, and finely sliced citron. Cut the fruit small, and mix well with the cream. Freeze like ice-cream, and keep on ... From The New England Cook Book, 1905, page 209. | |
| The New England Cook Book (1905) | Creams, Jellies, and Light Desserts |
Apple Snow.—Grate half a dozen apples to a pulp; press them th'-ough a sieve; add half a cupful of powdered sugar and a teaspoonful of extract of lemon the of six eggs, ... From The New England Cook Book, 1905, page 215. | |
| The New England Cook Book (1905) | Creams, Jellies, and Light Desserts |
stoned, and halved; sprinkle two over the fruit, pour the custard over gently, and bake in a quick oven twenty minutes; draw it out, and cover with the well-beaten ... From The New England Cook Book, 1905, page 217. | |
| Mrs. Beeton's Book of Household Management (1861) | Creme de Caramel |
Ingredients. — \\ pints of custard No. i, £ of a gill of cream, i tablespoonful of Benedictine, 2 ozs. of loaf sugar. Method. — Prepare the custard according to the ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Cook's Own Book (1832) | Custards or Creams, to Orna |
Whisk for one hour the whites of two eggs together with two of raspberry, or red currant sirup or jellv; lay it in any form U|x>n a custard or cream, piled up to imitate ... From The Cook's Own Book, 1832, page 110. | |
| Directions for Cookery, in Its Various Branches (1837) | Custards, Creams, Etc |
the water; pour the custard into a large bowl, and it it cools. Put it into glass cups, and send it to Sweeten some cream or white of egg. it to stiif froth, and pile it ... From Directions for Cookery, in Its Various Branches, 1837, page 319. | |
| Directions for Cookery, in Its Various Branches (1837) | Custards, Creams, Etc |
A PLUM CHARLOTTE.—Stone a quart of ripe plums, and stew them with a pound of brown sugar. Cut slices of bread and butter and lay them in the bottom and round the sides ... From Directions for Cookery, in Its Various Branches, 1837, page 323. | |
| Mrs. Hale's New Cook Book (1857) | Custards, Creams, Jellies, Blanc Mange |
Chocolate Cvstards.—Dissolve gently by the side of the fire *n ounce and a half of the best chocolate in rather more than a wine-glassful of water, and it it is; mix ... From Mrs. Hale's New Cook Book, 1857, page 347. | |
| Rumford Complete Cook Book (1908) | Dakota Caramels |
2 cups brown sugar. 1 cup molasses. X pound grated chocolate. 1 cup shelled, chopped nuts. Put all ingredients, except the nuts, into a large cook twenty minutes over a ... From Rumford Complete Cook Book, 1908, page 228. | |
| The Woman Suffrage Cook Book (1886) | Desserts, Creams, Etc |
One pint of cream beaten to a froth, whites of two eggs well beaten, one cupful sugar; flavor with vanilla; add one-fourth box gelatine dissolved in a gill of hot milk. ... From The Woman Suffrage Cook Book, 1886, page 86. | |
| The Cook's Own Book (1832) | Dissolve the chocolate in a |
little water on a properly done, mix it three yolks of new laid eggs, and about half a pound of sugar. From The Cook's Own Book, 1832, page 318. | |
| Home Candy Making (1889) | English Walnut Creams |
Work a half-pound of fondant until creamy, add, a little at a time, a of vanilla, knead, using sufficient confectioners' to prevent sticking. ready a pound of English ... From Home Candy Making, 1889, page 34. | |
| Home Candy Making (1889) | Everton Taffy |
Put ounces of butter a bowl of ice-water. Wash the hands with warm water and soap, rinse but do not wipe them. This prevents the butter from sticking to the hands. Now ... From Home Candy Making, 1889, page 65. | |
| The White House Cook Book (1887) | Everton Taffy, or Butter-scotch |
Two CUPFULS of sugar, two cupfuls of dark molasses, one cupful of cold butter, grated rind of half a lemon. Boil over a slow fire until it hardens when dropped in cold ... From The White House Cook Book, 1887, page 492. | |
| The Jewish Manual (1846) | Fancy Creams |
Put into a basin a pint of cream, to which add four ounces of powdered white sugar, and the rind of a lemon rubbed on a lump of sugar, and a glass of sherry wine; whisk ... From The Jewish Manual, 1846, page 172. | |
| The White House Cook Book (1887) | Fig Candy |
ONE cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar. Do not stir while boiling. Boil to amber color, stir in the cream of tartar just before ... From The White House Cook Book, 1887, page 494. | |
| Aunt Babette's Cook Book (1889) | Filbert Creams |
Butter or flour your liands, and roll the above French cream around filbert nuts. Have some chocolate melted over a steaming tea-kettle in a bowl, and after the filbert ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 445. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fondant |
J teaspoon cream of tartar IJ cups water Boil sugar and water until a soft ball can be formed. Wash sides of saucepan with moist cheese cloth, as fast as the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 309. | |
| Larkin Housewives' Cook Book (1915) | Fondant |
Two and one-half pounds sugar, one and one-half cups boiling water, one-fourth teaspoon cream pf tartar. Stir ingredients together, heat slowly to boiling point?? then ... From Larkin Housewives' Cook Book, 1915, page 129. | |
| Aunt Sammy's Radio Recipes (1927) | Fondant |
2 cups granulated sugar. I 3^ teaspoon cream of tartar. % cup boiling water. Put the sugar, water, and cream of tartar into a saucepan over a hot fire. Stir constantly ... From Aunt Sammy's Radio Recipes, 1927, page 80. | |
| The Boston Cooking-School Cook Book (1896) | Fondant Icing |
The mixture in which small cakes are dipped for icing is fondant, the recipe for which may be found in chapter on Confections. Cakes for dipping must first be glazed. To ... From The Boston Cooking-School Cook Book, 1896, page 611. | |
| Rumford Complete Cook Book (1908) | Fondant Icing |
1 cup boiling water. Put the sugar and water together in a saucepan and the sugar is dissolved. Then put over the fire and cook, without stirring or shaking, till a ... From Rumford Complete Cook Book, 1908, page 177. | |
| The International Cook Book (1906) | Fondue, Suisse Creme au Caramel |
477. OYSTERS EN BROCHETTE Procure thirty-six very fresh medium oysters and have the same number of thin pieces lean bacon about an inch square. Arrange oysters and bacon ... From The International Cook Book, 1906, page 152. | |
| The Picayune Creole Cook Book (1901) | For Orange Flower Bonbons work |
the orange sugar, using one ounce, with the whites of the eggs, and make a Royal Icing. (See recipe.) Then work the gum, Orange Flower Water, using half a gill, and the ... From The Picayune Creole Cook Book, 1901, page 355. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | French Chocolate |
3 cups milk scalded J cup ground coffee 2 tablespoons brandy Melt two squares Lowney's Premium add sugar and boiling water, boil two minutes. Scald the milk strain, and add to brandy. From Lowney's Cook Book, Illustrated in Colors, 1907, page 331. | |
| Home Candy Making (1889) | French Nougat |
Throw a pound of sweet almonds a saucepan of boiling water, let them stand over the fire for about two throw them a colander, and skin each one. When cold, cut them into ... From Home Candy Making, 1889, page 54. | |
| The Boston Cooking-School Cook Book (1896) | French Nougat |
^ lb. confectioners' sugar ^ lb. almonds, blanched and finely chopped Confectioners' chocolate Put sugar in a saucepan, place on range, and stir constantly until melted; ... From The Boston Cooking-School Cook Book, 1896, page 623. | |
| Rumford Complete Cook Book (1908) | French Nougat |
% pound confectioners' y2 pound shelled almonds, Put the sugar into a shallow pan — preferably an iron one — melt it very slowly, Chop the almonds finely and add to the ... From Rumford Complete Cook Book, 1908, page 229. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Frozen Chocolate |
i teaspoon vanilla Melt chocolate; add sugar, salt and boiling water add scalded milk and flavoring; when cool, Serve with cream sweetened and flavored, either plain or whipped. From Lowney's Cook Book, Illustrated in Colors, 1907, page 320. | |
| The White House Cook Book (1887) | Fruit and Nut Creams |
EAISINS seeded, currants, figs and citron, chopped fine, and mixed with the uncooked " French Cream," while soft, before the sugar is all mixed in, makes a delicious ... From The White House Cook Book, 1887, page 497. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fudge |
4 squares chocolate 2 cups rich milk Mix all ingredients and let stand on back of range until mixture liquefies. Boil until a soft ball is formed. until creamy. Spread between cakes. From Lowney's Cook Book, Illustrated in Colors, 1907, page 314. | |
| Rumford Complete Cook Book (1908) | Fudge |
X cup milk. 1 square (1 ounce) chocolate. Cook all together till a little dropped in cold water forms a soft ball; remove from the fire, beat well and Cut squares when nearly From Rumford Complete Cook Book, 1908, page 228. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fudge Frosting |
2 squares chocolate y cup milk and six; add; cook six minutes; add vanilla, and beat until of consistency to spread. From Lowney's Cook Book, Illustrated in Colors, 1907, page 307. | |
| Mrs. Lincoln's Boston Cook Book (1884) | German, or Sweetened Vanilla Chocolate |
Melt two sticks of chocolate in two or three tablespoonfuls of hot water. Stir to a smooth paste; add gradually one pint of hot milk and stir or mill it five minutes. ... From Mrs. Lincoln's Boston Cook Book, 1884, page 142. | |
| The Cook's Own Book (1832) | Green-gages to Candy. When |
finished in the sirup, (see preen-gaget to pretfrve,) put a layer a new and dip it slid lenly hot water, to that hangs about it; it on a napkin before to drain, and do ... From The Cook's Own Book, 1832, page 327. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Hickory Nougat |
2X cups sugar 1 cup chopped hickory nut meats Put sugar in a perfectly smooth granite saucepan, place on range, and melted to a syrup, taking care to keep sugar from ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 26. | |
| Gulf City Cook Book (1878) | Hoarhound Candy |
In one quart of water boil one package of dried hoarhound, as obtained from the druggist, till reduced to one pint. this tea on four pounds of brown sugar; boil as ... From Gulf City Cook Book, 1878, page 215. | |
| The White House Cook Book (1887) | Hoarhound Candy |
BOIL two ounces of dried hoarhound in a pint and a half -of water for about half an hour; strain and add three and a half pounds of brown sugar; boil over a hot fire ... From The White House Cook Book, 1887, page 493. | |
| Home Candy Making (1889) | Hoarhound Taffy |
Put a half-ounce of dried hoarhound leaves into one gill of boiling water, cover and stand aside for one hour, strain and squeeze through a cheese cloth. Put the extract ... From Home Candy Making, 1889, page 65. | |
| Mary Elizabeth's War Time Recipes (1918) | Honey Nougat |
Nougat is made in two batches. The first one can be made the day before the other, or — a double batch can be made and half of it be kept on hand in an air-tight Mason ... From Mary Elizabeth's War Time Recipes, 1918, page 36. | |
| The Boston Cooking-School Cook Book (1896) | Horehound Candy |
^ pouf ixich pressed 2 cups boiling water tio joi id 3 cups sugar }^ teaspoon cream of tartar Pour boiling water over horehound which has been separated in pieces; let ... From The Boston Cooking-School Cook Book, 1896, page 621. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Hot Chocolate |
\ l/i squares Baker's unsweetened chocolate c up boiling water 3 cups milk Scald milk. Melt chocolate in small saucepan placed hot add and, gradually, boiling water; ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 27. | |
| Common Sense in the Household (1871) | Jellies, and Creams |
A good rule for custard is five eggs to a quart of milk, and a tablespoonful of sugar to each egg, although a good plain custard can be made with an egg for each cup of ... From Common Sense in the Household, 1871, page 425. | |
| The Cook's Own Book (1832) | Lemon Bonbons |
Take two pounds of the best lump sugar, clarify and boil but just it reaches point, grate the rind of a lemon and put in it; in the meanwhile molt a skim, and pour it ... From The Cook's Own Book, 1832, page 154. | |
| The Appledore Cook Book (1872) | Lemon Creams |
The grated rind of one and the juice of two lemons, a pint of water, one pint of six From The Appledore Cook Book, 1872, page 167. | |
| The Cook's Own Book (1832) | Lemon Peel, to Candy |
some lemon-peels, and clean them well from i lie pulp, and lay txvo days in and xvater; scald and drain them dry, then boil them in a thin they look <|itile which, take ... From The Cook's Own Book, 1832, page 329. | |
| The Cook's Own Book (1832) | M T Bonbons |
a of Spani.-h they are well rub off with a napkin, if some too hard, pare it off with a nr nuts very fine on a sheet of pa- |.er; take a pound of powdered sugar to a ... From The Cook's Own Book, 1832, page 333. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Bonbons |
Boil a quart of the finest maple syrup, rémoving from the fire when the thermometer registers 284 degrees. Stir continuously until it becomes quite firm and creamy. Drop ... From Mary Elizabeth's War Time Recipes, 1918, page 23. | |
| Aunt Babette's Cook Book (1889) | Maple Creams |
Set some genuine maple sugar on to boil with half as m.uch water as you have sugar. Boil until it is brittle when dropped into cold water, and when it is inclined to ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 441. | |
| The Boston Cooking-School Cook Book (1896) | Maple Fondant |
1^ lbs. maple sugar 1 cup hot water 1}^ lbs. sugar 3^ teaspoon cream of tartar Break maple sugar in pieces and add to remaining ingre* dients. Boil, and work same as White Fondant. From The Boston Cooking-School Cook Book, 1896, page 627. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Fondant |
Cook one quart of maple syrup until the thermometer registers 241 degrees. Wipe away any grains that form on the sides of the saucepan while the syrup is cooking; do ... From Mary Elizabeth's War Time Recipes, 1918, page 26. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Maple Fondant |
1 lb maple sugar to 238 deg., or it forms ball in cold Pour on to a platter. Cool and beat. in stuffed dates with nuts or for centres to dip in chocolate. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 61. | |
| Aunt Babette's Cook Book (1889) | Maple Nut Candy |
Take one pint of maple sugar, and half a pint of water, or just enough to dissolve the sugar. Boil until it becomes brittle by dropping in cold water. Just before ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 442. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Opera Caramels |
184 Ibs. maple sugar 1 pint cream Cook to 288 degrees. Pour on to a cold, damp platter and beat with a fork until creamy. When perfectly smooth, press into a fudge pan and cut into squares, From Mary Elizabeth's War Time Recipes, 1918, page 32. | |
| The Boston Cooking-School Cook Book (1896) | Maple Sugar Candy |
1 lb. soft maple sugar ^ cup boiling water % cup thin cream % cup English walnut or pecan meat, cut in pieces CONFECTIONS 543 Break sugar in pieces; put into a saucepan ... From The Boston Cooking-School Cook Book, 1896, page 624. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Maple Sugar Candy |
1 cup maple sugar Boil until brittle, pour into greased pan, crease, and One cup nut meats may be added just before pouring into pans. From Lowney's Cook Book, Illustrated in Colors, 1907, page 340. | |
| Mary Elizabeth's War Time Recipes (1918) | Maple Sugar Caramels |
1 Ib. (two cupfuls) maple sugar 1¥4 Ibs. (one and one-half cupfuls) corn syrup 1 qt. (four cupfuls) sweet cream 1 can best brand condensed milk Stir continuously while ... From Mary Elizabeth's War Time Recipes, 1918, page 21. | |
| The White House Cook Book (1887) | Maple Sugar Creams |
GKATE fine maple sugar and mix, in quantity to suit the taste, with " French Cream;" make any shape desired. [Walnut creams are sometimes made with maple sugar and are very fine. From The White House Cook Book, 1887, page 490. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Marshmallow Filling |
^ pound marshm allows Melt marshmallows in top of double boiler; when liquefied, pour on to the beaten white, beat until thick. 2 tablespoons boiling water 1 teaspoon ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 313. | |
| Rumford Complete Cook Book (1908) | Marshmallow Filling |
% pound marshmallows. 2 tablespoons boiling water. 1 teaspoon vanilla. Put the sugar and milk into a saucepan, bring to the boiling point and boil six minutes without ... From Rumford Complete Cook Book, 1908, page 175. | |
| The Boston Cooking-School Cook Book (1896) | Marshmallow Frosting |
Melt one cup white fondant; add the white of one egg ^aten until stiff, and stir over the fire two minutes. Re- >ve from range, and beat until of right consistency to ... From The Boston Cooking-School Cook Book, 1896, page 611. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Marshmallow Frosting |
J pound marshmallow J cup hot water white of one egg Melt marshmallows in double boiler. Cook sugar and water until thread is formed. Pour on to the Add melted ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 308. | |
| The Boston Cooking-School Cook Book (1896) | Marshmallow Paste |
^ cup sugar ^ lb. marshmallows ^ cup milk 2 tablespoons hot water Put sugar and milk in a saucepan, heat slowly to boilingpoint without stirring, and boil six minutes. ... From The Boston Cooking-School Cook Book, 1896, page 606. | |
| Aunt Babette's Cook Book (1889) | Marshmallows |
Dissolve one pound of gum arabic in one quart of water; strain; add one pound of refined sugar and place over the fire, stirring constantly until the sugar is dissolved ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 444. | |
| Larkin Housewives' Cook Book (1915) | Marshmallows |
Tate two cups granulated sugar, add six tablespoons water, stir over a moderate fife until it boils, then boil without stirring pntil a little dropped into cold water ... From Larkin Housewives' Cook Book, 1915, page 130. | |
| Dainty Desserts for Dainty People (c. 1910s) | Marshmallows |
IJ cups water. 2 cups fine granulated sugar. in one-half the water Put remaining water and sugar in saucepan, bring to the boiling point and let boil until syrup will ... From Dainty Desserts for Dainty People, c. 1910s, page 40. | |
| California Mexican-Spanish Cook Book (1914) | Mexican Candy |
Two cups dark brown sugar, one-half cup water, teaspoon butter, cook until it forms a soft ball in water, put pecan nuts in bottom of buttered saucers and pour sugar on ... From California Mexican-Spanish Cook Book, 1914, page 113. | |
| Larkin Housewives' Cook Book (1915) | Mock Marshmallow Frosting |
Soften two tablespoons Larkin Gelatine in vsix tablespoons cold Put over hot water to melt.xBoil two cups Granulated Sugar with one-half cup water until it will thread, ... From Larkin Housewives' Cook Book, 1915, page 82. | |
| Housekeeping in Old Virginia (1879) | Molasses Candy |
Boil one quart molasses in a rather deep vessel. Boil steadily, stirring from sides and bottom. When a little, poured in a glass of cold water, becomes brittle, it is ... From Housekeeping in Old Virginia, 1879, page 467. | |
| La Cuisine Creole (1885) | Molasses Candy |
Take two quarts of molasses and one pound of brown sugar, and the juice of two lemons. Let the molasses and sugar boil moderately, without stirring it, for two hours; if ... From La Cuisine Creole, 1885, page 247. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Molasses Candy |
i cup of New Orleans molasses i cup of brown sugar i ounce of melted butter Mix all together, and boil without stirring until it hardens when dropped a teaspoonful of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 524. | |
| The White House Cook Book (1887) | Molasses Candy |
PUT one quart of West India molasses, one cupful of brown sugar, a piece of butter the size of half an egg, into a six-quart kettle. Let it boil over a slack fire until ... From The White House Cook Book, 1887, page 495. | |
| Aunt Babette's Cook Book (1889) | Molasses Candy |
Take one cup of molasses, one cup of sugar, and one table&poonful of vinegar, and a teaspoonful of fresh butter. Boil until it hardens when dropped in cold water; then ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 444. | |
| The Boston Cooking-School Cook Book (1896) | Molasses Candy |
2 cups Porto Rico molasses 3 tablespoons butter % cup sugar 1 tablespoon vinegar An iron kettle with a rounding bottom (Scotch kettle) oi copper kettle is best for candy ... From The Boston Cooking-School Cook Book, 1896, page 619. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Molasses Candy |
2 cups molasses 2 cups brown sugar ^ cup vinegar Boil ingredients until brittle when tried in cold water. into hot buttered pan; pull when cool enough to handle. From Lowney's Cook Book, Illustrated in Colors, 1907, page 340. | |
| Rumford Complete Cook Book (1908) | Molasses Candy |
2 cups molasses. 2 cups brown sugar. y2 cup water. X cup vinegar. Put all the ingredients, except the vinegar, into a large saucepan and cook fast till a little of the ... From Rumford Complete Cook Book, 1908, page 227. | |
| La Cuisine Creole (1885) | Molasses Candy of Our Grandfathers’ Time |
One quart of molasses, and butter the size of an egg* Stew over a brisk fire till it will harden on being dropped into cold water. A teaspoonful of essence of ... From La Cuisine Creole, 1885, page 247. | |
| Common Sense in the Household (1871) | Molasses Candy. »J< |
1 quart good molasses. J cup vinegar., 1 cup sugai-. Butter the size of an egg. 1 teaspoonful saleratus. Dissolve the sugar in the vinegar, mix with the molas- From Common Sense in the Household, 1871, page 479. | |
| Directions for Cookery, in Its Various Branches (1837) | Molasses Candy.—mix |
a pound of the best brown sugar with two quarts of West India molasses, (which must be perfectly sweet,) and it in a preserving kettle over a moderate fire for three ... From Directions for Cookery, in Its Various Branches, 1837, page 367. | |
| The New England Cook Book (1905) | Molasses Candy.—Three |
of brown sugar, one-half cupful of molasses, one cupful of water, one-half teaspoonful of cream tartar, butter the size of a walnut. Bring to aboil, and when crisp by ... From The New England Cook Book, 1905, page 304. | |
| Gulf City Cook Book (1878) | Molasses-candy |
Dissolve one cup of sugar in half a cup of vinegar; mix with one quart of molasses, and boil until it hardens when dropped from the spoon into cold water; then stir in a ... From Gulf City Cook Book, 1878, page 217. | |
| The Cook's Own Book (1832) | Nougat |
Blanch and wash a pound of sweet almond.*, and ha\ ing drained them well, cut each into five slips, which place in a gentle oven to dry; let them be all equally colored ... From The Cook's Own Book, 1832, page 169. | |
| The Cook's Own Book (1832) | Nougat |
Blanch and wash.ilinonds, and having drained them well, rut each tive slips, which place in a gentle oven to dry; let them be all equally coloii-d of a clear y< How; in ... From The Cook's Own Book, 1832, page 333. | |
| Common Sense in the Household (1871) | Nougat |
lb. sweet almonds. 1^ " fine white sugar. 1 tabl^spoonful rose-water. Blanch the almonds in boiling water. AVhen stripped of their skins, throw them into ice-water for ... From Common Sense in the Household, 1871, page 349. | |
| Aunt Babette's Cook Book (1889) | Nougat |
Blanch one-half pound of almonds in boiling water. When skinned, cut in half through the center and lay on white paper in the oven with door open to dry. Meanwhile, melt ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 446. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Nougat Frosting |
1 cup chopped almonds Brown almonds in oven. Caramelize four tablespoons sugar, add almonds, cool, and pound. and water until it threads, add almond powder, pour on to ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 309. | |
| Housekeeping in Old Virginia (1879) | Nut Candy |
Make sugar candy by one of the foregoing receipts, but instead CiJEAM CANDY — CAEAMELS. 459 of pouring it into a dish, drop it at intervals over a buttered dish. On each ... From Housekeeping in Old Virginia, 1879, page 466. | |
| Aunt Babette's Cook Book (1889) | Nut Candy |
Boil a pound of sugar with a cup of water. After boiling over a brisk fire pour in a dash of vinegar. Take off the scum as it rises and test by raising with a spoon, if ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 442. | |
| The Boston Cooking-School Cook Book (1896) | Nut Caramel Frosting |
1^ cups brown sugar 1 teaspoon vanilla 1^ cup water J^ cup Enghsh walnut 1^ cup white sugar meats, broken in pieces Boil sugar and water as for White Mountain Cream. ... From The Boston Cooking-School Cook Book, 1896, page 610. | |
| The White House Cook Book (1887) | Nut Creams |
CHOP almonds, hickory nuts, butternuts or English walnuts quite fine. Make the "French Cream," and before adding all the sugar, while the cream is quite soft, stir into ... From The White House Cook Book, 1887, page 490. | |
| Aunt Sammy's Radio Recipes (1927) | Nut- Brittle |
For nut brittle, use walnuts, pecans, peanuts, Brazil nuts cut in shredded coconut, or practically any other kind of nut. Puffed breakfast foods may also be used in ... From Aunt Sammy's Radio Recipes, 1927, page 82. | |
| Aunt Sammy's Radio Recipes (1927) | Nut-coated Marshmallows |
1 cup blanched almonds. 1 cup pecan kernels. 1 cup English walnut kernels. IJ^ teaspoons salt. 2 cups medium brown sugar. IJ^ pounds or 120 fresh soft marshmallows. From Aunt Sammy's Radio Recipes, 1927, page 81. | |
| The Cook's Own Book (1832) | Nutmegs to Candy |
a and a half of double refined sugar, half a quarter of a pint of damask rose-water, and a very little gum arabic; boil these to a candy height; let your nutmegs be ... From The Cook's Own Book, 1832, page 333. | |
| The Boston Cooking-School Cook Book (1896) | Opera Caramel Frosting |
1J4 cups brown sugar ^ cup thin cream ^ tablespoon butter Boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in col ... From The Boston Cooking-School Cook Book, 1896, page 610. | |
| Rumford Complete Cook Book (1908) | Opera Caramel Icing |
\y2 cups brown sugar. X cup thin cream or milk. Put the sugar, cream (or milk) and butter into a saucepan and cook gently till a little dropped in cold water forms a ... From Rumford Complete Cook Book, 1908, page 177. | |
| The Picayune Creole Cook Book (1901) | Patates Douces au Caramel |
4 Potatoes. Boiling Lard or Butter. Boil the potatoes, and then cut them lengthwise in halves. Fry in boiling lard or butter, and, while frying, sprinkle generously with ... From The Picayune Creole Cook Book, 1901, page 236. | |
| Gulf City Cook Book (1878) | Pea-nut Candy.—no |
To two pounds of sugar add one tumbler of water, one talbe-spoonful; boil, stirring constantly. Just before taking off, stir in a pint of parched and pounded peanuts ... From Gulf City Cook Book, 1878, page 215. | |
| Gulf City Cook Book (1878) | Pea-nut Candy.—no |
Make sugar candy as No. 1, leaving out the vinegar. Do not stir it. done, pour thinly upon buttered plates covered with parched pea-nuts from which the thin skins have been taken. From Gulf City Cook Book, 1878, page 216. | |
| Aunt Babette's Cook Book (1889) | Peanut Candy |
Boil two cups of sugar with half a cup of water and dissolve half a teaspoonful of cream tartar in a little cold water and add. Boil until it becomes brittle when ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 445. | |
| The Boston Cooking-School Cook Book (1896) | Peanut Nougat |
1 lb. sugar" 1 quart peanuts Shell, remove skins, and finely chop peanuts. Sprinkle with one-fourth teaspoon salt. Put sugar in a perfectly smooth granite saucepan, ... From The Boston Cooking-School Cook Book, 1896, page 622. | |
| The Picayune Creole Cook Book (1901) | Peanut Pralines |
Pralines aqua Peanuts. 1 Pound of Peanuts. 1 Pound of Brown Sugar. Shell the peanuts and break into bits. Then set the sugar and water to boil, and as it begins to ... From The Picayune Creole Cook Book, 1901, page 349. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Plain Chocolate |
Melt two squares Lowney's Premium Chocolate, add; two minutes, add scalded milk and beat with Dover egg beater to prevent scum from forming. Serve very hot. From Lowney's Cook Book, Illustrated in Colors, 1907, page 331. | |
| The White House Cook Book (1887) | Plain Chocolate Icing |
PUT into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of ... From The White House Cook Book, 1887, page 313. | |
| Home Candy Making (1889) | Plain Molasses Taffy |
Put a quart of New Orleans molasses in a large saucepan; allow plenty of room for thirty stirring constantly to prevent overflow. If you find it coming quickly to the ... From Home Candy Making, 1889, page 64. | |
| Home Candy Making (1889) | Plain Nougat |
Grease square, shallow tin pans with either olive oil or butter. Mix a pound of blanched almonds, a pound of From Home Candy Making, 1889, page 55. | |
| Home Candy Making (1889) | Plain Sugar Taffy |
y? pint water y^ teaspoonful lemon juice 3 ounces butter 2 teaspoonfuls of vanilla \y2 pounds sugar (confectioners' A) Put the water and sugar into a granite saucepan ... From Home Candy Making, 1889, page 63. | |
| Home Candy Making (1889) | Plum Creams |
four canned plums, remove the skins and stones, rub sufficient confectioners' to make a paste, adding a quarter-teaspoonful of cream of tartar. tiny balls the size of a ... From Home Candy Making, 1889, page 36. | |
| The Corn Cook Book (1918) | Popcorn Brittle |
3 cups brown ]A cup 1 cup N. O. molasses 2 teaspoons soda H teaspoon tartar 2 tablespoons hot water freshly popped the three ingredients in an kettle to the "hard Crack" ... From The Corn Cook Book, 1918, page 58. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Praline |
Ice ice cream apricot to overflow mold, adjust cover, pack in salt and ice, using equal parts, and let stand three hours. i cup heavy cream From Catering for Special Occasions, with Menus and Recipes, 1911, page 82. | |
| The Cook's Own Book (1832) | Pralines |
Take a pound of very fresh white orangeand clarify, and boil two pounds of sugar to touffle, put in the them with a spatula, regains the degree of souffle; take the is ... From The Cook's Own Book, 1832, page 334. | |
| The Boston Cooking-School Cook Book (1896) | Pralines |
1% cups powdered sugar 2 cups hickory nut or peean 1 cup maple syrup meat, cut in pieces y^ cup cream Boil first three ingredients until, when tried in cold water, a ... From The Boston Cooking-School Cook Book, 1896, page 625. | |
| Rumford Complete Cook Book (1908) | Pralines |
2 cups confectioners' sugar. 1 cup maple syrup. K cup cream. 2 cups nut meats. Boil the sugar, maple syrup and cream together till a little dropped in cold water forms a ... From Rumford Complete Cook Book, 1908, page 230. | |
| The Picayune Creole Cook Book (1901) | Pralines Blanches de Coco |
1 Pound of Fine, arate Sugar (Granuated). 1 Freshly Grated Cocoanut (Small Size). Use a farina boiler or a porcelainlined saucepan. Put the sugar in the saucepan, with ... From The Picayune Creole Cook Book, 1901, page 348. | |
| Ryzon Baking Book (1916) | R.yzon Chocolate Delights |
' (2 ozs.) unsweetened chocolate. K cupful (4 ounces) butter. K cupful (3 ounces) flour. teaspoonful level cupful (yi pound) chopped English walnut meats. Grate ... From Ryzon Baking Book, 1916, page 50. | |
| The White House Cook Book (1887) | Raspberry Creams |
STIR enough confectioners' sugar into a teaspoonful of raspberry jam to form a thick paste; roll it into balls between the palms of your hands. Put a lump of " French ... From The White House Cook Book, 1887, page 489. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ready Chocolate Powder |
confectioners' sugar Beat whites; add cream of tartar and sugar, and continue Cut and in Flavor and drop by spoonfuls on to a buttered sheet; sprinkle with sugar and ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 300. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Ready Chocolate Powder |
1 cup scalded milk Mix two teaspoons Lowney's Always Ready Chocolate Powder with boiling water; boil three minutes, stirring all the time; add scalded milk and cook in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 331. | |
| Mrs. Beeton's Book of Household Management (1861) | Recipes for Creams Ion |
of leaf gelatine, i pint of milk, 4a pint of cream, vanilla or other flavouring, fruit compote (see p. 1025). Method. — Simmer the rice in the milk until perfectly ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Rich Chocolate Caramels |
2 tablespoons butter 1 cup molasses 1^ cup milk 4 squares chocolate }^ cup sugar 1 cup walnut meats, broken in pieces 2 teaspoons vanilla Put butter in saucepan and ... From The Boston Cooking-School Cook Book, 1896, page 622. | |
| Home Candy Making (1889) | Rules for Candy Making |
Never stir the syrup after the sugar is dissolved. Never allow the crystals to remain on the sides of the saucepan, but wipe them carefully away with a damp sponge. Do ... From Home Candy Making, 1889, page 17. | |
| Ryzon Baking Book (1916) | Ryzon Almond and Raisin Brittle |
2 level cupfuls (l pound) sugar. I teaspoonful vinegar. I level cupful (2 ounces) seeded raisins. I level (yi blanched and roasted almonds. I teaspoonful almond extract. ... From Ryzon Baking Book, 1916, page 83. | |
| Ryzon Baking Book (1916) | Ryzon Betty Caramels |
level cupfuls (12 ounces) brown sugar. yi cupful (i gill) milk. tablespoonful {yi ounce) butter. teaspoonful coffee extract. Pecan nut meats. Put into a saucepan, sugar, ... From Ryzon Baking Book, 1916, page 82. | |
| Ryzon Baking Book (1916) | Ryzon Chocolate Frosting |
squares (2 ounces) unsweetened chocolate. X cupful (}4 pound) sugar. }i level teaspoonful Ryzon. K cupful (}4 gill) milk. 3 teaspoonfuls butter. Melt chocolate in ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | Ryzon Chocolate Fruit Filling |
4 squares (4 ounces) unsweetened chocolate. ji cupful (6 ounces) sugar. tablespoonful {}4 ounce) butter. egg. J^ level teaspoonful Ryzon. }4 cupful (2 ozs.) chopped ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | Ryzon Chocolate Fudge |
2yi level cupfuls (i>^ lbs.) sugar. squares (2 ozs.) chocolate, grated. cupful iyi pint) milk. tablespoonful iyi oz.) butter. teaspoonful vaniUa extract. Put sugar, ... From Ryzon Baking Book, 1916, page 83. | |
| Ryzon Baking Book (1916) | Ryzon Chocolate Squares |
yi cupful {yi pound) sugar. yi teaspoonful almond extract. I yi level teaspoonfuls Ryzon. Chocolate frosting. Chopped nut meats. Beat the yolks of eggs and the sugar for ... From Ryzon Baking Book, 1916, page 57. | |
| Ryzon Baking Book (1916) | Ryzon Fondant Icing |
level cupfuls (2 pounds) sugar. cupful {}4 pint) water. Melt sugar in water, add Ryzon, and boil until it forms a soft ball when tested in cold water, or 240° F. by ... From Ryzon Baking Book, 1916, page 48. | |
| Ryzon Baking Book (1916) | Ryzon Fruit and Nut Fudge |
level cupfuls (i pound) sugar. yi cupful (yi pint) molasses. i4 cupful {}i pint) cream. yi cupful (K pound) butter. yi cupful (2 ounces) grated chocolate. chopped ... From Ryzon Baking Book, 1916, page 82. | |
| Ryzon Baking Book (1916) | Ryzon Home-made Candies |
HO can resist home-made candies? Very few indeed, for if well made they are delicious. Then, besides being delicious, the home article is cheap as compared with bought ... From Ryzon Baking Book, 1916, page 81. | |
| Ryzon Baking Book (1916) | Ryzon Nut Candy |
level cupfuls (i>^ pounds) sugar. cupful (}4 pint) corn syrup. yi cupful (i gill) water. level cupful(Xpound)choppednutmeats. teaspoonful almond extract. Put into a ... From Ryzon Baking Book, 1916, page 82. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Spanish Chocolate |
(To serve 60.) 5 quarts of milk. 20 poanded almonds. 3 blades of mace. I pound of chocolate. 1 five-inch stick of cinnamon. 3 cups of sugar. 12 cloves. 2 quarts of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 216. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Spicep CHOCOLATE |
One quart milk, two squares chocolate, one stick cinnamon, a little grated nutmeg; grate chocolate, boil the milk, reserving a little cold to moisten chocolate, which ... From Buckeye Cookery and Practical Housekeeping, 1877, page 121. | |
| The White House Cook Book (1887) | Stick Candy |
ONE pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. ... From The White House Cook Book, 1887, page 490. | |
| Mary Elizabeth's War Time Recipes (1918) | Stuffed Caramels |
- 2-9 — Ss - 2eow ss Then press all together by hand and cover with a damp cheese-cloth for about ten minutes. Turn the pan of cold maple caramel upside _ down on a ... From Mary Elizabeth's War Time Recipes, 1918, page 27. | |
| Housekeeping in Old Virginia (1879) | Sugar Candy |
Two cupfuls sugar, one cupful water, one wineglassful vinegar, one tablespoonful butter. Cook ten or fifteen minutes. — From Housekeeping in Old Virginia, 1879, page 466. | |
| Housekeeping in Old Virginia (1879) | Sugar Candy |
Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice of one lemon. Boil without stirring, till brittle. Pour on a buttered dish and pull till white and ... From Housekeeping in Old Virginia, 1879, page 466. | |
| La Cuisine Creole (1885) | Sugar Candy |
Six cups of sugar, one of vinegar, one of water, one spoonful of butter, and one teaspoonful of soda dis¬ solved in a little hot water. Boil all together without ... From La Cuisine Creole, 1885, page 248. | |
| The White House Cook Book (1887) | Sugar Nut Candy |
THREE pounds of white sugar, half a pint of water, half a pint of vinegar, a quarter of a pound of butter, one pound of hickory nut kernel's. Put the sugar, butter, ... From The White House Cook Book, 1887, page 492. | |
| Common Sense in the Household (1871) | Sugar-candy. »J« |
G cups of sugar. 1 cup of vinegar. 1 cup of water. Tablespoonful of butter, put in at the last, with 1 teaspoonful saleratus dissolved in hot water. Boil, without ... From Common Sense in the Household, 1871, page 479. | |
| Gulf City Cook Book (1878) | Sugar-candy.—no |
Six cups of sugar, two cups of water, one cup of vmegar, of Boil without From Gulf City Cook Book, 1878, page 215. | |
| Gulf City Cook Book (1878) | Sugar-candy.—no |
Dissolve two pounds of loaf-sugar in two cups stir in one tea-spoonful cream of tartar, table-spoonful of extract of vanilla, two table-spoonfuls of vinegar, and one ... From Gulf City Cook Book, 1878, page 215. | |
| The Boston Cooking-School Cook Book (1896) | Sultana Caramels |
2 cups sugar 2 squares chocolate % cup milk 1 teaspoon vanilla ^ cup molasses ^ cup English walnut or hickory ^ cup butter nut meat, cut in pieces 2 tablespoons Sultana ... From The Boston Cooking-School Cook Book, 1896, page 625. | |
| Larkin Housewives' Cook Book (1915) | Sultana Caramels |
ft Two cups one-fourth cup molasses, one-half cup butter, two squares Larkin Chocolate, one teaspoon vanilla, one-half cup English walnut or hickory nut meats cut in ... From Larkin Housewives' Cook Book, 1915, page 130. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Sultana Fudge |
2 squares chocolate }4 cup milk % cup molasses X CUP English walnut Y$ cup butter meat, cut in pieces yi cup Sultana raisins Put butter into a saucepan; when melted, add and molasses. From Catering for Special Occasions, with Menus and Recipes, 1911, page 160. | |
| Mary Elizabeth's War Time Recipes (1918) | Sweet Chocolate Icing |
Shave and place in a bowl to melt. Place the bow] in a dish of hot water, not on the stove. Stir gently from time to time until all is melted. If the sweet chocolate is ... From Mary Elizabeth's War Time Recipes, 1918, page 139. | |
| Rumford Complete Cook Book (1908) | Sweet Chocolate Sandwiches |
2 squares chocolate. 7/$ cup shelled and finely1 cup pulverized sugar. chopped nuts. 3 tablespoons cream. Slices of buttered white bread. the a gentle heat, add the ... From Rumford Complete Cook Book, 1908, page 224. | |
| Presbyterian Cook Book (1873) | Taffy |
Melt in a stew pan three of butter and one pound of moist sugar; stir well over a slow fire; boil one quarter of an hour; pour out on a buttered dish and mark in squares. From Presbyterian Cook Book, 1873, page 98. | |
| The National Cookery Book (1876) | Taffy |
To two pounds of brown sugar add on pint of water, half a teacupful of vinegar, and two tablespoonfuls of butter. Stir se well together before it is put on the fire, but ... From The National Cookery Book, 1876, page 349. | |
| Gulf City Cook Book (1878) | Taffy |
One pound of sugar, one quart of good molasses, half pound; let this boil until nearly or quite done stir in one grated Grease your biscuit-board, and pour the taffy on; ... From Gulf City Cook Book, 1878, page 216. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Taffy |
l/2 pint of water ^ teaspoonful of lemon-juice 2 teaspoon fuls of vanilla i l/z pounds of sugar (confectioners' A) Stir the water and sugar over the fire until the sugar ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 523. | |
| Mrs. Hale's New Cook Book (1857) | Tea, Chocolate |
directly. For water-chocolate use thiee-quarters of a pint of water instead of the and lich hot cream to table it. The taste must decide whether it shall be made thicker ... From Mrs. Hale's New Cook Book, 1857, page 429. | |
| The Picayune Creole Cook Book (1901) | Tiré” parties, or Molasses Candy Pull |
$28 ings, were pleasurable incidents of the life of the early New Orleans belles and beaux. Take 1 Quart of Louisiana Molasses. 1 Pound of Granulated Sugar. 2 ... From The Picayune Creole Cook Book, 1901, page 349. | |
| The Cook's Own Book (1832) | To Candy |
the in sugar as for preserving; it out of the sirup and drain it upon sieves; sift over it through a lawn sieve, till quite white, pounded loaf sugar. in a cool oven, ... From The Cook's Own Book, 1832, page 107. | |
| La Cuisine Creole (1885) | To Candy Fruit |
After peaches, quinces, plums, or citron, have been preserved, take them from the syrup, and drain them on a sieve. To a pound of loaf sugar, put a small cup of water, ... From La Cuisine Creole, 1885, page 228. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Make Caramel |
Put one cup of granulated in an iron or granite saucepan, stir it over the fire it melts and burns. As soon as it begins to smoke and boil, add one cup of boiling let it ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 573. | |
| Directions for Cookery, in Its Various Branches (1837) | To Make Chocolate |
To each square of a chocolate cake allow jills, or a chocolate cup and a half of boiling water. Scrape down the chocolate with a knife, and mix it first to a paste with ... From Directions for Cookery, in Its Various Branches, 1837, page 387. | |
| Presbyterian Cook Book (1873) | To Make Chocolate |
Take three tablespoon sful of chocolate (scraped) and dissolve it in one teacupful of boiling water; add to it one pint more water, and when it comes to a boil, stir in ... From Presbyterian Cook Book, 1873, page 149. | |
| La Cuisine Creole (1885) | To Make Chocolate |
Scrape the best chocolate; allow for each square, or large spoonful of ground chocolate, half a pint of milk or milk and water; let it boil a few moments, then put it on ... From La Cuisine Creole, 1885, page 244. | |
| La Cuisine Creole (1885) | To Make Chocolate Another Way |
Scrape or grate the chocolate, take a heaping table¬ spoonful for each cup to be served; allow half a pint of milk or milk and water to each heaping spoonful of ... From La Cuisine Creole, 1885, page 244. | |
| The Good Housekeeper (1841) | To Ornament Custards or Creams |
Whisk for one hour the whites of two eggs together with two table-spoonfuls of raspberry, or red currant syrup or jelly; lay it in any form upon a custard or cream, ... From The Good Housekeeper, 1841, page 97. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Remove Jellies and Creams from Moulds |
in a pan water enough (a little more than blood warm) to come to the top of the mould. If the mould is tin, set it in this for about half a minute; if earthen, keep it ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 397. | |
| The Boston Cooking-School Cook Book (1896) | Toasted Marshmallows |
1 tablespoon granulated gelatine Whites 3 eggs 1 cup boiling water 1)^ teaspoons vanilla 1 cup sugar Macaroons Dissolve gelatine in boiling water, add sugar, and as soon ... From The Boston Cooking-School Cook Book, 1896, page 490. | |
| Aunt Babette's Cook Book (1889) | Tutti-frutti Candy |
Chop seeded raisins, citron, figs and a few candied cherries. Put two cupfuls of granulated sugar and half a cupful of boiling water into a brass or porcelain kettle and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 446. | |
| Aunt Babette's Cook Book (1889) | Uncooked French Creams |
Break the whites of three eggs into a bowl, and add exactly as much water as you have whites of eggs (measure with the egg-shells). Stir in confectioner's sugar until ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 444. | |
| Home Candy Making (1889) | Vanilla Caramels |
Beat four ounces of butter to a cream, adding gradually a half-pint of brown sugar, then in a half-pint of From Home Candy Making, 1889, page 60. | |
| The White House Cook Book (1887) | Variegated Creams |
MAKE the " French Cream" recipe, and divide into three parts, leaving one part white, color one pink with cochineal syrup, and the third part color brown with chocolate, ... From The White House Cook Book, 1887, page 489. | |
| The Boston Cooking-School Cook Book (1896) | Velvet Molasses Candy |
1 cup molasses 3 tablespoons vinegar 3 cups sugar % teaspoon cream of tartar 1 cup boiling water >^ cup melted butter K teaspoon soda Put first four ingredients in ... From The Boston Cooking-School Cook Book, 1896, page 619. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vienna CHOCOLATE |
Put into a coffee-pot set in boiling water, one quart of new milk (or a pint each of cream and milk), stir into it three heaping table-spoons grated chocolate mixed to a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 121. | |
| The Dixie Cook-Book (1883) | Vienna CHOCOLATE |
Put into a coffee-pot set in boiling water, one quart of new milk {or a pint each of cream and milk), stir into it three heaping tablespoons grated chocolate mixed to a ... From The Dixie Cook-Book, 1883, page 147. | |
| The Boston Cooking-School Cook Book (1896) | Vinegar Candy |
2 cups sugar % cnp vinegar Put butter into kettle; when melted, add sugpr a. i v^inegar. Stir until sugar is dissolved, afterwards occa lonaliy. Boil until, when tried ... From The Boston Cooking-School Cook Book, 1896, page 620. | |
| The Dixie Cook-Book (1883) | Viremia CaraMeL Costar |
To make a baked custard, separate the whites and yolks of five eggs, beat the yolks well with a quarter of a pound of sugar, add the well-beaten whites and mix well with ... From The Dixie Cook-Book, 1883, page 116. | |
| Aunt Babette's Cook Book (1889) | Walnut Chocolate Drops |
Take two and a half cups of pulverized sugar, one-half cup cold water and boil five miuntes. Then place in a pan of cold water and beat until cold enough to make into ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 439. | |
| The White House Cook Book (1887) | Walnut Creams |
TAKE a piece of ''French Cream" the size of a walnut. Having cracked some English walnuts, using care not to break the meats, place one-half of each nut upon each side ... From The White House Cook Book, 1887, page 488. | |
| Foods That Will Win the War and How to Cook Them (1918) | Wartime Taffy |
2 cups corn syrup 1 teaspoon water yd tablespoons vinegar Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold ... From Foods That Will Win the War and How to Cook Them, 1918, page 77. | |
| The Boston Cooking-School Cook Book (1896) | White Fondant |
2}^ lbs. sugar 1}^ cups hot water )^ "teaspoon cream of tartar Put ingredients into a smooth granite stewpan. Stir, place on range, and heat gradually to boiling point. ... From The Boston Cooking-School Cook Book, 1896, page 626. | |
| Gulf City Cook Book (1878) | White Nougat |
Ten pounds of white sugar, half a gallon of strained honey, three pounds of blanched almonds, one table-spoonful of oil of lemon. After the sugar is melted and strained, ... From Gulf City Cook Book, 1878, page 217. | |
| Chinese-Japanese Cook Book (1914) | Yohan Candy |
Boil adzuki (purple beans) to a paste, and mix with sugar and seaweed gelatine. Allow it to harden. From Chinese-Japanese Cook Book, 1914, page 116. | |