Peppermints
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 26. The excerpt below is the record exactly as published.
Peppermints, which require oil of peppermint. Measure ingredients, chop nuts, butter pans, and have ice water ready for testing, before beginning to cook the candy. Nut brittle. Put the sugar into an agate saucepan or a frying-pan and stir constantly until melted and light brown. Add the nuts to this while on the fire ; then pour immediately into a pan, which should be large so that the candy will not be over ^ in. thick, Mark in small squares when it begins to cool, and break when brittle. d,:_..l,CjOO^:;Ic SUGAR 55 Barle7 candy. Put ingredients into an agate saucepan and stir over slight heat till sugar is dissolved. Then allow the candy to boil without stirring until it is very brittle when dropped into ice water. While cooking, the grains of sugar should be wiped off the sides of the saucepan with a pastry brush or a cloth, moistened well with cold water. When the candy is done, pour into pan and cut as above. Peppermints. Cook as for Barley candy (above) until the sirup wiU form a ball in ice water. Remove from the fire and let stand lo min. Then flavor and beat until the candy grows thick and creamy. Drop by the teaspoonful on paraffin paper and remove when cold. This candy may be flavored with wintergreen and colored pink, or with vanilla and i oz, of melted chocolate.
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