Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of sugar
- one cup of cocoanut
- half pound of grated
- four ounces of butter
- one pound of br^own sugar
- half cup of molasses
- half cup of cream
- two quarts of peanuts
- one pound sugar into an iron saucepan
- a pound of powdered sugar to dissolve
- a small piece of butter
- one teaspoon- ful of vanilla sugar into a saucepan
Directions
minute or two. Wintergreen, lemon or other flavors may be made the same way. — Mrs. Mattie Wood.
Lemon Drops. — Pour enough lemon juice over half a pound of powdered sugar to dissolve it ; put it in a pan and boil to a thick syrup ; drop a little in cold water and when it is brittle it is done. Then drop on buttered plates in small drops and set away to cool and harden.
Cocoanut Caramels. — Two cups of sugar with enough water to boil it. When ready to take off, put in one cup of cocoanut with a small piece of butter. Flavor with vanilla.
Chocolate Caramels. — Put half pound of grated, unsweet- ened chocolate, four ounces of butter, one pound of br^own sugar, half cup of molasses, half cup of cream and one teaspoon- ful of vanilla sugar into a saucepan ; stir the whole over a slow fire until thoroughly mixed, and then boil slowly until the mixture hardens when dropped into ice-water. Turn into greased, shallow pans and stand aside to cool. When nearly cold dip a sharp knife in olive oil, mark the caramels in squares ; when cold break apart and wrap in waxed paper.
Peanut Brittle. — Shell and remove the hard skins from two quarts of peanuts; roll until they are slightly broken; sift the peanuts lightly and allow the finer portion to fall on an ordin- ary bread board ; they must be sufficiently thick to cover the board; stand the remainder aside. Put one pound sugar into an iron saucepan; stir over the fire until it melts and slightly browns; then stir in just as many peanuts as the sugar will hold ; turn out quickly on the board that has been covered with the fine nuts ; roll it out in a thin sheet ; cut into squares, and when cool break apart.
Creamed Dates. — Mold pink fondant into a ball, then roll between the palms of the hands until about the length of a date. Place inside the stoned date, and press the edges of the date together, allowing about a quarter of an inch of fondant to show the whole length of the date. Roll in granulated sugar.