Sea Foam

Ingredients

• 2 c. sugar
• 3/4 c. chopped walnuts
• 1/2 c. corn sirup
• 3 egg whites
• 1/4 c. boiling water
• 3/4 tsp. vanilla

Method

1. 1

   Boil sugar, syrup, and water until a hard ball is formed in cold water, or it spins a thread.

2. 2

   Beat the eggs stiff and dry; then pour on the syrup very gradually, add the nuts cut fine and beat until very creamy.

3. 3

   Spread 1 3/4 inches thick on a buttered pan and cut in squares.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 102. The excerpt below is the record exactly as published.

3^ tsp. vanilla 2 squares chocolate Method. — Cook the sugar, milk, and chocolate in a pan, stirring constantly, until a little forms a soft ball when tried in cold water. Add the butter, and remove from the fire. Let stand until nearly cold; then add the vanilla and beat hard until it begins to thicken and to wrinkle at the edge of the pan. Spread quickly 1 inch thick on a buttered pan; cool and cut in IJ/^ inch squares. (^Basis for 2 girls, ]/2 rule.) SUGAR, CANDY 241 3. Chocolate Nut Fudge Method. — Chocolate nut fudge is made by adding 3^ cup of walnuts or pecans, cut in small pieces, to Chocolate Fudge just before beating it. 4. Pinoche 2 c. brown sugar 1 c. pecans }/2 c. milk 14 tsp. vanilla 4 tbsp. butter Pinch of salt Method. — Boil the sugar, milk, and butter until a soft ball is formed in cold water, stirring constantly. Remove from the fire, cool, and then add the nuts and vanilla and beat until thick and creamy. Spread 1 inch thick on but- tered tins. Cut in 13/2 inch squares. (Basis for 2 girls, 34 rule.) 5. Sea Foam 2 c. sugar 3^ c. chopped walnuts }/2 c. corn sirup 3 egg whites ^ c. boiling water

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