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Some traditional southern recipes. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Candy.
Two and a half pounds of granulated sugar, ¼ of a pound of butter (light weight), 1 ½ wine glasses of vinegar, 1-3 teaspoon of soda, good pinch of salt, just enough warm water to dissolve sugar. Put in all the above ingredients; place over a hot fire and cook quickly, not stirring at all. After boiling, try if done by dropping a spoonful in cold water. If it cools quickly and cracks on the side of a glass, it can be taken off and pulled. Pour out without shaking the kettle, into buttered dishes. It desired, Baker's chocolate or cocoanut can be grated into the plate of candy and pulled in. Flavor with any extract preferred.
Molasses Candy.
Two cups of C sugar, 1 cup of molasses, 2-3 of a cup of water, butter size of an egg, half teaspoon of cream of tartar. Boil all together until brittle, then pour on buttered plates to cool. When partially cold, begin to pull it and cut into blocks.
Cocoanut Balls.
Wet 2 pounds of sugar with the milk of a cocoanut. Boil and stir until it begins to granulate; then stir in cocoanut grated fine. Boil a short time longer, then pour into buttered dishes. As soon as you can handle, make into balls.
Macaroons.
Half pound of sweet almonds, ½ pound of fine white sugar, whites of 2 eggs, blanch the almonds and pound them to a paste, add to them the sugar and the eggs after they have been beaten to a froth. Work the whole well together with the back of a spoon, then roll the preparation in balls about the size of a nutmeg. Lay them on a sheet of paper, an inch apart. Bake them in a cool oven to a light brown.
lce Cream Candy.
Two cups of granulated sugar, scant ½ cup of water, butter size of a walnut and ¼ teaspoon cream of tartar, 2 teaspoons vanilla. Boil candy until it cracks when dipped into ice water. Do not stir; pour in buttered plates. when cool, pull until white.
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