Walnuts, to Candy
From À la mode cookery, 1902
Handle walnuts carefully to avoid breaking.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 66. The excerpt below is the record exactly as published.
Walnuts, to Candy Shell the walnuts carefully without breaking them, remove the skins by putting them into boiling water, then throw them into a glassful of sherry, afterwards put them into clarified sugar just heated and flavoured with a little rose-water. Put them into a stewpan over the fire for five minutes, letting them simmer slowly. Next draw the saucepan aside, and when the mixture is nearly cool take the walnuts from the syrup and set them on a dish to cool. Sprinkle castor sugar over them
Cook this with the app: pantry check, scaling, and the assistant.