Maple syrup season is over here in Western New York. I am very fortunate to have a friend who’s family boils sap and makes syrup. Its used as collateral around the office. We sometimes swap syrup for hot sauce, wine, or whatever we have handy. The darker the syrup the better, in my opinion. I much prefer dark amber over the lighter syrups.
This recipe is from a great cookbook of all handwritten recipes. Each is written in the owner’s own hand, and then compiled into the cookbook. Since it is from Vermont, there is no shortage of recipes using this wonderful natural sweetener.
2 cups of sugar
1 cup of maple syrup
1 tbsp. of corn syrup
1 cup of milk
Cook until it forms a soft ball in cold water or 236°F by a candy thermometer. Cook well, then beat until creamy, and pour in a buttered pan.
When I saw this card, I fell in love with the penmanship. It charmed me for some reason.
I had assumed there would be actual Bordeaux in this “sauce”. It seems like it is more of a relish or a chow chow style condiment. Some research shows that there are other recipes similar that were printed around 1900-1910. So we thank Hilma for her lovely recipe, and appreciate the fine art of legible writing.
According to my recipe, this is an “Old Pennsylvania Dutch Recipe.” It is super simple, and is probably quite tasty. The recipe does not say which type of potato to use. I would think the starchier the better!
And just for fun, here is a picture of my Red Pontiacs I grew last summer. It was my first attempt at potatoes and I was happy with the results.
Of course, I’d wash your taters before making candy out of them 🙂
Potato Candy – Old Pennsylvania Dutch Recipe
1 potato boiled and mashed
1 pinch salt
Rub in 4X confectioner’s sugar to mold. Flavor and color to taste. Shape as desired. Roll in chocolate shot or melted chocolate. Use as any fondant.
What is chocolate shot??
So what makes a conserve different than a jam or jelly? The addition of nuts. It is normally very thick and chunky. Not to mention delicious.
7 pound basket of grapes (take out seeds)
4 pounds sugar
1 pound seeded raisins
$.25 worth of walnut meats (more the merrier)*
Cook until thick. Burns very quickly. Sweeten more if necessary.
*According to prices that were advertised in The Daily Record [Morris County New Jersey], December 15-25, 1910, one pound of walnuts was $.18. I am thinking that this would require 1 lb to 1 1/2 lbs of walnuts.
When I first read this card, I was like… poison nut cake? What?
I did eventually figure out that this says Orange Raisin Nut Cake (Goldie) as opposed to poison nut cake.
1/4 cup shortening creamed with
1/2 cup sugar
1 egg beaten
1 tsp. vanilla
1/2 cup raisins, dates or figs, chopped
1/4 cup nuts
grated rind of one orange
Sift 1 cup flour with 1/2 tsp. soda and 1/2 tsp. salt
1/2 cup sour or butter milk
Bake in 8 X 8 tin in oven at 375.
While warm spread with 1/2 cup sugar and 1/2 cup orange juice.
The recipe doesn’t say how long to bake it for, so start out at 25-30 minutes, and use a toothpick in the center. Don’t bake until it’s dry, but some crumb comes up with the toothpick.
It has been a while since I posted. Late summer is always a time when I am busy out wandering, or spending all my time outside and not paying much attention to this blog. I apologize! I am back now, so hopefully will be able to post some awesome Old Thyme recipes. And wow… do I have a great cache to choose from!
I recently went to an estate sale a couple towns over, and hit the mother lode. Hundreds upon hundreds of handwritten recipes in metal and small wood oak recipe card boxes. A darling century old, leather-bound recipe book. And loads of recipes written on little notes, bank receipts, even the back of checks. It’s wonderful and I’ve spent hours looking through them and enjoying it.
I hope to start back up with regular postings, as well as bring back the Thursday Recipe Card feature, which I will post in a while.
It’s my birthday, so I am posting cake today. Cake with a super fun name! Shake it, shake it!
Why is this called earthquake anyways??