Pnoche

Ingredients

• 3 cups light brown sugar
• 1/2 cup butter
• 1 cup milk
• 1 cup nut meats
• 1 teaspoon vanilla

Method

1. 1

   Mix the sugar and milk over the fire; when hot add the butter; boil and stir until the mixture forms a soft ball when dropped in cold water.

2. 2

   Add nuts and flavoring and beat until the sugar begins to granulate.

3. 3

   Pour into buttered tins; mark in squares and set aside to cool.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 131. The excerpt below is the record exactly as published.

1 teaspoon vanilla 2 tablespoons cold water Confectioners' sugar 2 pounds chopped nuts Beat the egg to a stiff froth; add the water and stir in enough sugar to make a stiff paste. Turn out on a molding board well dusted with confectioners' sugar, and work the nuts into the paste. Roll out to the thickness of one half inch; cut into strips a haK inch wide and an inch and a half long and put on waxed paper to dry. MOLASSES CANDY No. 1 V2 cup molasses 11/2 tablespoons vinegar 11/2 cups sugar Vi teaspoon cream of tartar 1/2 cup boiling water Vi cup butter Pinch of soda Bring the molasses, sugar, vvater and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped in cold water. When nearly done add butter and soda and stir constantly. Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, but- tering the hands first and adding a few drops of flavoring if desired. Pull until the candy is light; roll into sticks and set as^ide to cool. 346 Planned for a f* A TVrT^V Family of Four ^AiN U 1 MOLASSES CANDY No. 2 2 cups molasses 1/2 cup vinegar 1 cup sugar Butter size of egg Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Pour into but- tered pans; mark into squares and set aside to harden; or cool slightly; butter the hands and pull the candy until it is light. CINNAMON CANDY 1 potind granulated sugar 1 teaspoon vinegar 1 cup water 12 drops oil of cinnamon Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools. Add the oil of cinnamon; pull until white and put in a cool place to harden. When cold pack in an airtight vessel and leave over night. BUTTER SCOTCH 1 cup sugar V2 cup butter 1 cup molasses 2 tablespoons vinegar 1 teaspoon soda Boil all the ingredients together until the syrup will snap when tested in cold water. Pour into buttered tins and when nearly cold cut into small squares and wrap each in paraflBn paper. PmOCHE 3 cups light brown sugar Vz cup butter 1 cup Tnilfc- 1 cup nut meats 1 teaspoon vanilla Mix the sugar and milk over the fire; when hot add the butter; boil and stir until the mixture forms a soft baU when dropped in cold water. Add nuts and flavoring and beat until the sugar begins to granulate. Pour into buttered tins; mark in squares and set aside to cool. , PEANUT BRITTLE 1 quart roasted peanuts 1 pound granulated sugar Shell the peanuts; remove the skins and roll them or run them through the meat chopper. Melt the sugar over the fire; add the 347 r" A "IVrT^V Planned ror a L-AiN U I Family of Four peanuts; mix and turn out on a greased marble slab or large greased tin. Roll quickly with an ordinary rolling pin that has been well greased; cut into squares and break apart. PRALINES 2 cups powdered sugar 14 cup cream 1 cup maple syrup 2 cups nut meats Boil the sugar, maple syrup and cream together until a little dropped in cold water will form a soft ball. Remove from fire; beat till creamy; add the nuts and drop by spoonfuls on buttered paper or tins. CHOCOLATE FUDGE I cups granulated sugar Butter size of egg V2 cup milk

Cook this with the app: pantry check, scaling, and the assistant.