| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Candy, Osg |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Best new orleans sugar |
| 1/2 |
c |
Horehound tea; strong |
| 1/2 |
ts |
Cream of tartar |
INSTRUCTIONS
Boil until crisp in cold water. Pour into buttered plates and when
almost cold cut in squares. If white or light brown sugar is used,
recipe makes a very good candy and not so strong.
Source: Unknown
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip
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