Dessert
Molasses candy (No. 2)
Molasses candy (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil together a cupful of molasses, one of brown sugar, a tablespoonful of butter an.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil together a cupful of molasses, one of brown sugar, a tablespoonful of butter and a tablespoonful of vinegar.
- When a drop hardens in cold water remove from the fire, beat in a small tea spoonful of baking-soda, stir hard, and turn into buttered pans.
Historical transcription
Source method
- 1
Boil together a cupful of molasses, one of brown sugar, a tablespoonful of butter and a tablespoonful of vinegar. When a drop hardens in cold water remove from the fire, beat in a small tea spoonful of baking-soda, stir hard, and turn into buttered pans. As it hardens, cut into squares, or when hard break into bits.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.