Molasses Nut Balls and Bars
From The white ribbon cook book, 1894
Serves 3
Wrap in paraffine paper.
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 104. The excerpt below is the record exactly as published.
Molasses Nut Balls and Bars — Boil 2 cup- fuls brown sugar, 1 of New Orleans molasses, and }4, cup water until it will snap when tested in cold water. Take from the stove, add 2 cup- fuls chopped walnut meat
Cook this with the app: pantry check, scaling, and the assistant.