Dessert
Peanut molasses candy
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Boil together a cupful, each, of molasses and brown sugar, a tablespoonful of vinegar and two of butter.
- When a little, dropped into cold water, is brittle, add a cupful of shelled, roasted and skinned peanuts, remove at once from the fire, add a teaspoonful (scant) of baking-soda, beat hard, and pour into buttered pans.
Historical transcription
Source method
- 1
Boil together a cupful, each, of molasses and brown sugar, a tablespoonful of vinegar and two of butter. When a little, dropped into cold water, is brittle, add a cupful of shelled, roasted and skinned peanuts, remove at once from the fire, add a teaspoonful (scant) of baking-soda, beat hard, and pour into buttered pans.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.