Put the butter in.the kettle on the fire, and when
melted, gradually add the sugar. Stir the mixture
during boiling till it reaches the crack degree, or
260" Fahr. Pour on the slab between the bars,
and when cool enough mark and cut in suitable
squares.
1095.— ALMOND TAFFY.
Add to No. 1094 when it reaches the crack,
about four ounces of blanched, shredded and
dried almonds✪ Almond Taffy, and finish like Everton Taffy No.
1094.
1096.— BUTTER TAFFY.
Take three pounds of ganulated sugar, one and
one-half pints of water, six ounces of butter,
lemon flavor. '
Boil sugar and water to the soft ball, or 240"
Fahr. ; add the butter and boil to the crack. P.^ur
on the marble slab and finish like the other taffy.
1097.— BUTTER SCOTCH.
Three pounds of granulated sugar✪ Butter Taffy, one quart of
molasses, one pound of glucose, one pint of water,
six ounces of butter.
Mix sugar, water and glucose; boil to the crack,
add butter, and boil a little longer, or to the hard
crack 290° Fahr. Pour on buttered slab in a thin
sheet and cut in tablets when cool; or fill into
drop funnel and run out in drops on oiled pans.
1098.— MOLASSES TAFFY.
Two quarts N. O. molasses, three pounds of
sugar, eight ounces of butter, half a pint of water,
flavor of nutmeg.
Mix sugar, water and molasses; boii to the ball
and add the butter; let boil to the cracK, or 270"'
Fahr. Pour on the slab, let cool and cut.
1099.— PULLED TAFFIES.
Take four pounds of sugar, two pounds of
glucose, eight ounces of butter, one and one-half
pints of water.
Boil to 240° Fahr., add the butter and let boil
to the crack, or about 260' Fahr., and pour on
the oiled slab.
I30 PAUL RICHARDS BOOK OF BREADS, CAKES,
This taffy may be flavored with chocolate while
hot, adding grated chocolate and vanilla flavor;
or flavor ginger, strawberry, rose, etc., etc., and
put it on the hook to pull. Flavor and color may
be added while pulling. Crushed nut meats may
be added while warm. When the taffy is nice
and light, it is placed in slightly buttered pans.
iioo.— CHEWING TAFFY.
Thr6e pounds of sugar, one pint of milk, six
ounces of butter, half a teaspoonful cream of
tartar
Stir milk and sugar on the fire till dissolved.
When boiling add the cream of tartar; let boil to
the crack; add butter and any suitable flavor.
Stir the butter gently, and when well dissolved
pour on the slab. Let cool and cut in squares;
or put on the hook to pull. Draw out in bars and
cut in pieces.
iioi.— SPONGE TAFFY.
Two pounds of brown sugar, one quart of
molasses, one pint of water, one tablespoonful of
vinegar, one large teaspoopful of soda.
Boil as directed in No. 1098 to 270" Fahr.
Take ofl the fire and add the soda. This will
make the sugar foam and bubble. Pour on the
slab and let cool; then cut in squares or break in
pieces.
1 102. —POPCORN SPONGE TAFFY
Three pounds of brown or granulated sugar,
one pound of glucose, one pint of water, one and
one-half pints of molasses, one pound of sifted
popcorn.
Boil to the hard crack, or 295' Fahr. Take off
the fire and add one teaspoonful of soda, and stir
in the popcorn. Put on the slab between the bars,
level and let cool. Before it hardens cut in bars
or squares.
1103.— COCOANUT SPONGE TAFFY.
PEANUT TAFFY.
Three pounds of sugar, one pound of glucose,
one pini of water, one pound of grated cocoanut,
one pint of molasses✪ Cocoanut Sponge Taffy.
Boil to the soft crack, or 230" Fahr; add the
cocoanut, stir, and let boil to the hard crack, 295°
Fahr.; takeoff the fire, stir in a small teaspoonful
of soda ant" pour on the slab. Let cool and break
in pieces.
For PEANUT TAFFY, add one pound of
cleaned peanuts in place of cocoanut.
1104.— FUDGE.
Five pounds of sugar, one quart of fresh milk✪ Fudge.
Page 156 · 10 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Put the butter in.the kettle on the fire, and when
melted, gradually add the sugar. Stir the mixture
during boiling till it reaches the crack degree, or
260" Fahr. Pour on the slab between the bars,
and when cool enough mark and cut in suitable
squares.
1095.— ALMOND TAFFY.
Add to No. 1094 when it reaches the crack,
about four ounces of blanched, shredded and
dried almonds, and finish like Everton Taffy No.
1094.
1096.— BUTTER TAFFY.
Take three pounds of ganulated sugar, one and
one-half pints of water, six ounces of butter,
lemon flavor. '
Boil sugar and water to the soft ball, or 240"
Fahr. ; add the butter and boil to the crack. P.^ur
on the marble slab and finish like the other taffy.
1097.— BUTTER SCOTCH.
Three pounds of granulated sugar, one quart of
molasses, one pound of glucose, one pint of water,
six ounces of butter.
Mix sugar, water and glucose; boil to the crack,
add butter, and boil a little longer, or to the hard
crack 290° Fahr. Pour on buttered slab in a thin
sheet and cut in tablets when cool; or fill into
drop funnel and run out in drops on oiled pans.
1098.— MOLASSES TAFFY.
Two quarts N. O. molasses, three pounds of
sugar, eight ounces of butter, half a pint of water,
flavor of nutmeg.
Mix sugar, water and molasses; boii to the ball
and add the butter; let boil to the cracK, or 270"'
Fahr. Pour on the slab, let cool and cut.
1099.— PULLED TAFFIES.
Take four pounds of sugar, two pounds of
glucose, eight ounces of butter, one and one-half
pints of water.
Boil to 240° Fahr., add the butter and let boil
to the crack, or about 260' Fahr., and pour on
the oiled slab.
I30 PAUL RICHARDS BOOK OF BREADS, CAKES,
This taffy may be flavored with chocolate while
hot, adding grated chocolate and vanilla flavor;
or flavor ginger, strawberry, rose, etc., etc., and
put it on the hook to pull. Flavor and color may
be added while pulling. Crushed nut meats may
be added while warm. When the taffy is nice
and light, it is placed in slightly buttered pans.
iioo.— CHEWING TAFFY.
Thr6e pounds of sugar, one pint of milk, six
ounces of butter, half a teaspoonful cream of
tartar
Stir milk and sugar on the fire till dissolved.
When boiling add the cream of tartar; let boil to
the crack; add butter and any suitable flavor.
Stir the butter gently, and when well dissolved
pour on the slab. Let cool and cut in squares;
or put on the hook to pull. Draw out in bars and
cut in pieces.
iioi.— SPONGE TAFFY.
Two pounds of brown sugar, one quart of
molasses, one pint of water, one tablespoonful of
vinegar, one large teaspoopful of soda.
Boil as directed in No. 1098 to 270" Fahr.
Take ofl the fire and add the soda. This will
make the sugar foam and bubble. Pour on the
slab and let cool; then cut in squares or break in
pieces.
1 102. —POPCORN SPONGE TAFFY
Three pounds of brown or granulated sugar,
one pound of glucose, one pint of water, one and
one-half pints of molasses, one pound of sifted
popcorn.
Boil to the hard crack, or 295' Fahr. Take off
the fire and add one teaspoonful of soda, and stir
in the popcorn. Put on the slab between the bars,
level and let cool. Before it hardens cut in bars
or squares.
1103.— COCOANUT SPONGE TAFFY.
PEANUT TAFFY.
Three pounds of sugar, one pound of glucose,
one pini of water, one pound of grated cocoanut,
one pint of molasses.
Boil to the soft crack, or 230" Fahr; add the
cocoanut, stir, and let boil to the hard crack, 295°
Fahr.; takeoff the fire, stir in a small teaspoonful
of soda ant" pour on the slab. Let cool and break
in pieces.
For PEANUT TAFFY, add one pound of
cleaned peanuts in place of cocoanut.
1104.— FUDGE.
Five pounds of sugar, one quart of fresh milk.