Chocolate Nutballs

Ingredients

• an ounce of granulated sugar
• an ounce and a half of nuts of any kind
• a piece of fresh butter about as large as a hazelnut

Method

1. 1

   Melt the sugar until it turns pale brown, add chopped nuts, stir over the fire for a few minutes, spread on a buttered dish to harden, then chop and mix with an equal quantity of French cream.

2. 2

   Flavor and roll into marbles, then coat with melted chocolate.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 187. The excerpt below is the record exactly as published.

Chocolate Nutballs Melt an ounce of granulated sugar until it turns a pale brown, add an ounce and a half of nuts of any kind, chopped fine, and stir over the fire for a few min- utes. Spread on a buttered dish to harden ; and when quite cold the candy is chopped and mixed with an equal quantity of French cream. Flavor with wine — or, if preferred, with vanilla, rose, orange, or lemon — and roll into marbles to be laid aside until somewhat hard- ened. Then melt some chocolate and proceed as for ordinary chocolate creams, a piece of fresh butter about as large as a hazelnut

Cook this with the app: pantry check, scaling, and the assistant.