Pulled Candy

Ingredients

• 3 cups sugar
• 1/2 cup vinegar
• 1 tablespoon of water
• 1 teaspoon of peppermint or other extracts

Method

1. 1

   Boil sugar, vinegar, and water until it cracks in cold water.

2. 2

   Do not stir after it comes to the boil.

3. 3

   Pour onto a platter and sprinkle flavoring on right after.

4. 4

   When cool enough, pull until white.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 389. The excerpt below is the record exactly as published.

PULLED CANDY. — 3 cups sugar, J/2 cup vinegar, 1 table- spoon of water, 1 teaspoon of peppermint or other extracts. Boil sugar, vinegar and water till it cracks .in cold water. Do not stir after it comes to the boil. Pour on to a platter and sprinkle the flavoring on right after. When cool enough, pull until white. 570 CANDY Be careful not to handle it any more than is necessary as the less it is touched the more porous it is. — Mrs. G. L. Jordan, Nfiles Center, 111. SEA FOAM CANDY.— Cook 3 cups of light brown sugar, 1 cup water, 1 tablespoon vinegar until it forms a hard ball when dropped into cold water. Pour it over the stiffly beaten whites of 8 eggs, beating constantly until it is stiff. Then work in y^ teaspoon of vanilla. Drop on small pieces of waxed paper. — Mrs. Harry Stearns, 134 So. 19th Ave., Maywood, 111. FIG TOFFEE. — 1 cup fine, brown sugar, and V\ cup water boiled together till a clear, golden color, but don't stir it. Just before it is done, add Vt. saltspoon cream of tartar. Stir in and take from fire. Have figs washed, dried and split in strips. Ar- range in buttered dish, pour toffee over and mark in squares. — Mrs. Chas. Mabee, Oak Glen, 111. TURKISH CANDY.— Cook together 2 cups of granulated sugar, 5^ cup Karo corn syrup, J/^ cup hot water and 1 table- spoon of confectioners' glucose until when dropped in cold water it wSft form a soft ball. Let cool a little and add the whites of 2 well beaten eggs. Add ^ lb. chopped English walnuts. Grease the tin and pour in. Cut in squares. — Mrs. Conklin, 819 N. 5th A ve,y Maywood, 111. DRINKS PINEAPPLEADE.— Pull 1 good sized pineapple to pieces with a fork, but do not slice or peel it, as much of the delicate flavor is lost by so doing. Slice 1 lemon and 1 orange thin and place in a deep bowl and sprinkle with 1 pt. of sugar. Set aside in a cool place for 3 hours, then turn into a cheese cloth or muslin bag, and strain. Add 3 pts. of cold water, a cup of crushed ice, stir all well and serve. — Mrs. Roger Rawlings, Chicago Heights, 111. FILTERED COFFEE.— 1 cup finely ground coffee, 5 cups boiling water. Pour boiling water through the bag or filter. Scald the coffee hot. Put the coffee in the filter, and pour the boiling water slowly through it. Keep the pot in a hot place, but do not allow coffee to boil. The liquid may be poured through the coffee a second time. Filtered coffee is usually served black COOK COUNTY COOK BOOK 571 at the end of a dinner, in small cups. It is then called "After Dinner Coffee." — Mrs. Hallom Landers, Oak Park, 111. RICH COFFEE. — Beat 1 egg thoroug-hly in your cup, put in sugar, then pour in boiling hot coffee and stir briskly until th« egg is well cooked without settling. — Mrs. Conklin, 914 N. 5th Ave., Maywood^ 111. COFFEE FOR SIX.— Mix thoroughly 1 tablespoon of well beaten egg with 1 large tablespoon of ground coffee. Then add 5 tablespoons more of coffee and mix with a little cold water. Pour in a coffee pot with enough cold water to allow 2 small cups to each person. Let stand a little while before putting over fire. Heat slowly, letting it just come to a boil. Take from fire and settle with 1 tablespoon of water

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