Hoarhound Candy

Ingredients

• Hoarhound 2 pounds
• 2 cups boiling water
• White of 1 egg

Method

1. 1

   Pour the water on as much hoarhound as it will cover; steep it on a slow fire for several hours; then strain and put the same water on a fresh supply of hoarhound and steep as before.

2. 2

   Add enough boiling water to make a full pint; strain and when cold add the beaten white of egg and the sugar.

3. 3

   Boil it slowly until thick, removing the scum that rises.

4. 4

   Test by dropping from a spoon into cold water: when it hardens quickly it is done.

5. 5

   Pour into buttered tins; mark off in small squares and set aside to cool.

6. 6

   When cold break it up and put it in glass jars.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 134. The excerpt below is the record exactly as published.

HOARHOUND CANDY Hoarhound 2 pounds sugar 2 cups boiling water White of 1 egg

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