Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Brittle (for flavoring)
From Boston Cooking-School cook book, 1896
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup sugar
- slightly buttered pan
Method
Caramelize sugar, turn into slightly buttered pan, cool, roll, and sift.
Nutrition per serving
97Calories
0 gProtein
25 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 12. The excerpt below is the record exactly as published.
Brittle (for flavoring). Caramelize sugar, turn into slightly buttered pan, cool, roll, and sift. Praline Powder or Nut Brittle (for flavoring). Caramelize 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.