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Walnut Cream
From Magnet users cook book, 1920
Serves 8
Recipe by Mrs. T. M. Asseltine, Fairmont, Ontario.
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 76. The excerpt below is the record exactly as published.
Two cups of brown sugar, enough cream to a soak well, butter the size of a plum, 1% teaspoon of vanilla. Boil for 15 min-— utes. Then beat till stiff. Pour on buttered pans to cool. —Miss Cathie John- son, Springbank, Alta. MARSHMALLOW CANDY. One level tablespoonful gelatine, 1 level tablespoon of cold water, 7 level tablespoons hot water, 1% cups granulated — sugar, 1 teaspoon of vanilla. Beat to.a cream, Put on a flat dish, cut iTk< squares, roll in icing sugar._-Miss May Duncan, Calgary, Alta. : MAPLE SYRUP (To make). Three lbs. granulated sugar, 2 lbs. Toon sugar. Take 2 qts. unpealed potatoes, wash clean and boil until tender, then drain the water on the sugar, add % cup of sweet milk, 4% teaspoon. soda, then add 1 quart of hot water. Boil one hour or until it gets thick syrup, then strain.—Mrs, Alex. Hergott, Proton Station, Ontario. MAGNET SALT WATER TAFFY. ‘Take 2 lbs. granulated sugar, 14 tea- spoon cream tartar 3 cups of water. Boil to hard crack, put on a platter or marble slab, well greased. Add a teaspoon of salt and pull on a hook or big nail. Flavor with strawberry or vanilla—Mrs. C .J. Murray, Shediac, N. B. WALNUT CREAM. Two cups of brown. sugar, 15c tin- St. Charles cream, butter size of a walnut. Method: Boil ten minutes, then beat ten minutes and add % cup of chopped walnuts
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