Fruit Loaf

Ingredients

• Three cups granulated sugar
• 1 cup of boiling water
• butter size of a walnut
• 1-3 pound raisins chopped
• ^ pound pecans

Method

1. 1

   Put sugar and water in saucepan, dissolve before cooking.

2. 2

   When it begins to boil, add butter, and cook until it will form a soft ball in water.

3. 3

   Remove from fire, and let cool a few minutes, then stir with a wooden paddle until white and creamy.

4. 4

   When nearly cold add the fruit and nuts, form in loaf, and cover with a damp napkin.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 211. The excerpt below is the record exactly as published.

Fruit Loaf. Three cups granulated sugar, 1 cup of boiling water, butter size 350 KsmrrcKT kbceift book. of a walnut, 1-3 pound raisins chopped, ^ pound pecans. Pot sugar and water in saucepan, dissolve before cooking. When it begins to boil, add butter, and cook until it will form a soft ball in water. Remove from fire, and let cool a few minutes, then stir with a wooden paddle until white and creamy, when nearly cold add the fruit and nuts, form in loaf, and cover with a damp napkin. Prallines. Two coffee cups of dark brown sugar, ^ cup cream, butter size of an egg. Mix cream with sugar, and cook until it forms a soft ball in water. Have ready some English walnuts or pecans, and pour over the syrup, when cold form into balls. Butter Scotch. Two cups of brown sugar, % cup butter, 2 tablespoons vine- gar. When done put in buttered pans, before it cools, mark into squares. Oocoanut Drops. One pound of grated cocoanut, 1^/^ pounds powdered sugar, whites of 6 eggs, beaten to a stiff froth. Drop on buttered tins and bake. Olace Nuts. Boil % pound of granulated sugar and % cup of water, un- til it cracks, remove from fire at once. Have ready some warm blanched almonds, or any nut preferred, drop into the syrup one at a time. When well covered, lift out on a fork, place on waxed paper. It must be done rapidly or the syrup will harden. Grilled Almonds. Blanch 1 cup of almonds; boil 1 cup of sugar; and l^ cup of water until it strings; then put in almonds. Cook until a light brown, before the sugar changes color, remove from stove and stir it until the syrup goes back to sugar and clings to the nuts. Maple Sugar Taffy. Take 3 coffee cups of maple molasses, and boil until it will stiffen when dropped into cold water. Then remove from fire, and place where it will cool rapidly. Do not stir, until it has become a thick wax. Then with a spoon beat until white and hard. Some hickory nut meats or pecans may be added before stirring it. The taffy- should not be grainy. If an inch in depth around the saucepan is buttered, it will prevent boiling over. Hard Nut Oandy. One cup of granulated sugar, 1 cup nut kernels. Melt the sugar in a spider stirring all the while, until it is liquid. As soon as melted, add the nuts. Mix hastily and pour in a dish to harden. KENTUCKY BECEIPT BOOK. 351 Spanish Oandy. Roast 1 pound of shelled peanuts until brown, skin and grind fine. Put in saucepan with 1 pint of sugar syrup, boil until thick; when cold enough to handle roll in balls size of a large marble. Have ^ pound of peanuts roasted and ground fine, drop in these balls as fast as made, put on broad platter. Ice Oreajn Candy. *' Two cups of granulated sugar, scant % cup of water, butter size of a walnut

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