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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 163
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-Sundries- Caromels. H.S.Bourne. 1 cup Molasses, 2 of sugar - 1 of milk boil 10 minutes - then add 1/4 pound Bakers Chocolate 1 tablespoon flour - piece of butter the size of an egg - Boil 20 minutes. -again- New York 1/2 of grated Chocolate - 7 tablespoons flour 7 of butter - Boil all together until it will harden when dropped in ice water - then pour on shallow plates when partly cooled - score off in small squares with a knife. Molasses Candy. - H.S.Bourne- 3 cups molasses - 1 of sugar - a piece of butter the size of a walnut - 1 tablespoon of vinegar Boil 20 minutes, stirring all the time - 2 minutes before it is done - put in 1/2 teaspoon of soda.
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-Sundries- Caromels. H.S.Bourne. 1 cup Molasses, 2 of sugar - 1 of milk boil 10 minutes - then add 1/4 pound Bakers Chocolate 1 tablespoon flour - piece of butter the size of an egg - Boil 20 minutes. -again- New York 1/2 of grated Chocolate - 7 tablespoons flour 7 of butter - Boil all together until it will harden when dropped in ice water - then pour on shallow plates when partly cooled - score off in small squares with a knife. Molasses Candy. - H.S.Bourne- 3 cups molasses - 1 of sugar - a piece of butter the size of a walnut - 1 tablespoon of vinegar Boil 20 minutes, stirring all the time - 2 minutes before it is done - put in 1/2 teaspoon of soda.
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