American
Peanut Brittle
From The Toronto Cook Book, 1915
Serves 16
Optional: add soda before pouring into the pan.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 33. The excerpt below is the record exactly as published.
Peanut Brittle One pound white sugar, one quart peanuts; shell and remove the skins and chop finely. Sprinkle with a little salt. Put sugar on to heat in a saucepan. Stir constantly until melted to a syrup, then add the nuts and pour at once into a warm buttered tin. Mark into squares before it is hard. If desired, quarter of a teaspoon soda
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