Magnet Peanut or Walnut Taffy
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 31. The excerpt below is the record exactly as published.
MAGNET PEANUT OR WALNUT TAFFY. Take 2 lbs. granulated sugar, 1 teaspoonful cream of tartar, 2 ozs. butter. Boil to hard crack. Then add 1 lb. shelled walnuts or peanuts and let boil for 5 minutes
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