Peanut Brittle
From Principles of cooking, 1914
Care must be taken to avoid burns from boiling sugar.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 32. The excerpt below is the record exactly as published.
peanut brittle. Peanut Brittle. — Heat two cups of sugar until melted, stirring constantly so that part of the sugar does not burn before the rest is melted. When the sugar is melted, add one cup of peanut meats and turn into a buttered pan. Ifa porous texture is desired, add one fourth teaspoon of soda
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