Dessert
Hickory nut candy
Hickory nut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare half a cupful of hickory nut kernels by chopping them.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Prepare half a cupful of hickory nut kernels by chopping them.
- Boil together one cupful of “A” sugar, one-third of a cupful of water, and a piece of butter the size of a walnut until it makes a soft lump when tested in water.
Historical transcription
Source method
- 1
Prepare half a cupful of hickory nut kernels by chopping them. Boil together one cupful of “A” sugar, one-third of a cupful of water, and a piece of butter the size of a walnut until it makes a soft lump when tested in water. Remove from the fire and stir in the nuts. When it begins to look cloudy, pour by the spoonful into buttered tins. It will spread into flat cakes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.