Boston Cream Candy
From How we cook in Tennessee .., 1906
Serves 20
Cut into slices when nearly cold.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 160. The excerpt below is the record exactly as published.
Boston Cream Candy. — Three pounds granulated sugar, one pound white syrup, one and one-half pints sweet cream, three pounds of almonds before they are shelled
Cook this with the app: pantry check, scaling, and the assistant.