Walnut Molasses

Ingredients

• 1 lb. brown sugar
• 1 gill water
• A pinch cream of tartar
• 2 oz. shelled and chopped walnuts
• 1 oz. butter

Method

1. 1

   Toast the walnuts in the oven for a few minutes, and then chop them somewhat roughly.

2. 2

   Put the water, sugar, and cream of tartar into a lined saucepan, and boil with the thermometer to 280° F., adding the butter just before it reaches this point.

3. 3

   Pour out on a marble slab into a long shape, sprinkle with the walnuts, and fold over with a wooden spoon or spatula.

4. 4

   When slightly cool, roll with the hands, and pull out until about the thickness of a thin walking-stick.

5. 5

   Cut quickly in pieces with scissors, allow the pieces to cool, and twist them into small pieces of waxed paper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 975. The excerpt below is the record exactly as published.

Walnut Molasses 1 lb. brown sugar. 1 gill water. A pinch cream of tartar. 2 oz. shelled and chopped walnuts. 1 oz. butter

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