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Brittle (for flavoring)
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
Nutrition per serving
97Calories
0 gProtein
25 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Sugars25 g
Total Fat1.5 g
Cholesterol3.9 mg
Sodium0.4 mg
Potassium0.8 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 12. The excerpt below is the record exactly as published.
Brittle (for flavoring). Caramelize sugar, turn into slightly buttered pan, cool, roll, and sift. Praline Powder or Nut Brittle (for flavoring). Caramelize 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.