Peanut Candy
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 87. The excerpt below is the record exactly as published.
Peanut Candy. “Boil together one pint of molasses, one gill of brown sugar, and two ounces of butter. When this is growing thick, add one pint of parched and shelled peanuts
Cook this with the app: pantry check, scaling, and the assistant.