Peanut Brittle
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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 Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 5. The excerpt below is the record exactly as published.
peanut brittle. RECIPES Fudge 2 c. sugar 2 oz. chocolate 19 2A c milk or cream 2 tb. or more butter 1 t. vanilla salt Cook the first three ingredients until a soft ball is formed, remove from the fire, add butter and vanilla, cool until quite thick, beat until creamy, pour into a buttered pan and mark off in squares when partly cool, or beat without cooling and pour into pan. Panochee Use the same rule as for fudge substituting brown or maple sugar for one-half the white sugar. Omit the chocolate and add Vz c. or more of chopped nuts before turning into pan. Peanut Brittle Heat Vz c. of granulated sugar in a frying pan over a low flame stirring constantly until it is melted to a straw- colored syrup. Remove from the fire and stir in quickly XA c. of chopped and salted peanuts.
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