Horehound Candy (Method 2)

Ingredients

• 1 pint of strong tea of Horehound-leaves
• 3 lb. of brown sugar
• 1 teaspoonful of cream of tartar

Method

1. 1

   Make strong tea of Horehound leaves, strain it, and add brown sugar and cream of tartar.

2. 2

   Stir well until the sugar is melted, then boil until a little tried in cold water is brittle.

3. 3

   Pour the candy onto a well-oiled marble slab and cut into squares when cool.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 124. The excerpt below is the record exactly as published.

1 teaspoonful of cream of tartar. Boil to the crack degree ( see Sugar-boiling), pour the mass on to a slightly-greased marble slab, let it get nearly cold, turn in the edges, and cut the batch into bars by means of a cutter. When quite cold, the bars must be separated, and are then ready for use. (2) Make 1 pint of strong tea of Horekound-leavcs, strain it, and add to it 31b. of brown sugar

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