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Chicago cookbook, 1930s?
Page 54
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Quack Square 2 1/2 cups candy coated rice cereal 1 1/2 " shredded coconut cut 1/2 " salted peanuts chopped 1/2 " light corn syrup 1/2 " sugar 1/2 " heavy cream 1/2 teaspoon vanilla Combine cereal, coconut and peanuts in a large buttered bowl. Set aside Combine corn syrup, sugar and cream in a sauce pan Place over low heat and stir until the sugar is dissolved cook until a small amount of mixture forms a small soft ball in cold water or to a temperature of 236 degree stirring constantly Remove from heat add vanilla and blend. Pour over the cereal mixture in a bowl and mix well. Press into an 8 inch square buttered pan and cut into squares then cool until firm
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Quack Square 2 1/2 cups candy coated rice cereal 1 1/2 " shredded coconut cut 1/2 " salted peanuts chopped 1/2 " light corn syrup 1/2 " sugar 1/2 " heavy cream 1/2 teaspoon vanilla Combine cereal, coconut and peanuts in a large buttered bowl. Set aside Combine corn syrup, sugar and cream in a sauce pan Place over low heat and stir until the sugar is dissolved cook until a small amount of mixture forms a small soft ball in cold water or to a temperature of 236 degree stirring constantly Remove from heat add vanilla and blend. Pour over the cereal mixture in a bowl and mix well. Press into an 8 inch square buttered pan and cut into squares then cool until firm
Szathmary Culinary Manuscripts and Cookbooks
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