Aunt Tor’s Nur-Tarry
From Buckeye cookery, 1892
Serves 3
Ensure the sugar is fully dissolved before boiling.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 64. The excerpt below is the record exactly as published.
Aunt Tor’s Nur-Tarry. Two pints maple sugar, half pint water, or just enough to dis- solve sugar; boil until it becomes brittle by dropping in cold water; just before pouring out add a tablespoon vinegar
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