A Window into America's Past
Old Louisville
Recipe Book
Candy, Sweets and Treats

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


Fruit Treats
Sugar Plums  Forbidden Fruit  To Crystalize Fruit  To Glace Fruits  Fruit Loaf  French Candy  Filled Dates  Stuffed Dates  Candied Figs  Iced Figs  To Glace Oranges  Crystallized Oranges  Candied Orange Peel  Orange Straws  Candied Watermelon Rind

Sugar Plums.

Take small pieces of fondant flavored to taste, and form into olive shaped balls. Hold in the hand, cut it half through, and press into it an almond, press fondant around it, leaving almond partially covered. The almond may be blanched, and color fondant with melted chocolate. Sprinkle. with powdered sugar, or leave plain, as preferred.

Forbidden Fruit.

One and one-half pints of granulated sugar, 1-3 pint glucose, 1-3 pint of hot water, whites of 2 eggs, a pinch of salt, pound pecans, handful of candied cherries, handful of candied citron. Add glucose to sugar, then the water. Dissolve thoroughly and cook over a tolerably hot fire until candy cracks on side of glass in ice water, then add the salt. Beat eggs a little. When candy is done, pour syrup slowly over the eggs, beating hard all the while, until the syrup has been used. Then hastily add pecans and fruits chopped. Pour on a marble slab. When cool break into irregular pieces, size of a large walnut.   It may be flavored with any essence preferred and colored with fruit coloring.

To Crystallize Fruit.

Make a syrup of 1 cup of granulated sugar, 4 tablespoons of water, 2 tablespoons vinegar. When this boils stir in a small pinch of soda. Stir as little as possible and boil until it hairs. Separate fruit from stem 24 hours beforehand, dip fruit or nuts in the warm syrup; place on waxed paper in a cool place to harden. If first dipping is not successful, dip it again, and a little more water may be added to the syrup, and 6 drops of lemon juice.

To Crystallize Fruits and Nuts.

One cup of granulated sugar, cup of water, juice of 1 lemon.  Boil until the syrup will thread. when dropped from a spoon.  Keep this in another saucepan, surrounded with hot water while using.  Dip the small sections of oranges, grapes, cherries, whole English walnuts and pecans in this syrup, place on buttered plates in a dry place to harden.

To Glace Fruits. (and nuts)

Have fruit perfectly dry, if oranges, separate each section carefully without breaking the skin. Put 1 pound granulated sugar in kettle, and add to it cup water and place over fire to boil, do not stir after sugar is dissolved. After mixture boils ten minutes hold the fingers in ice water, and try the candy. If it is brittle it is just right, take from fire and add 1 tablespoon of lemon juice, stand in a basin of boiling water. Take fruit on sugar tongs and dip in the syrup. Put on buttered paper in a warm place to dry. Glace English walnuts and almonds in same manner.

To Glace Fruits, Marshmallows or Nuts.

One pint granulated sugar, add enough water to moisten, cook until it cracks on side of glass. Take marshmallows, oranges in sections, lemons cut in thin round slices, English walnuts, pecans, Malaga grapes in bunches or singly to glace. Dip in syrup for a few minutes, then place on a marble slab greased with butter.

Fruit Loaf.

Three large coffee cups of granulated sugar, 1 cup water, 3 tablespoons of cream, butter size of a walnut. Stir sugar and water until dissolved; then put in saucepan and boil 8 minutes. And if hard enough to pull, pour on a marble slab. Then pull it until it begins to cream, and work it like dough. Add to it some chopped English walnuts candied cherries, raisins, and teaspoon of vanilla. Mould into a loaf.  If the candy should get too stiff, moisten with cream. Coverloaf with a damp napkin, and slice when cold.

Fruit Loaf.

Three cups granulated sugar, 1 cup oft boiling water, butter size of a walnut, 1-3 pound raisins chopped, pound pecans. Put sugar and water in saucepan, dissolve before cooking. When it begins to boil, add butter, and cook until it will form a soft ball in water.  Remove from fire, and let cool a few minutes, then stir with a wooden paddle until white and creamy, when nearly cold add the, fruit and nuts, form in loaf, and cover with a damp napkin.

French Candy.

Two teacups of granulated sugar, teacup water. Dissolve sugar and water, boil 5 minutes, stirring most of the time. Put in a bowl, flavor to taste and beat to a cream. Roll into a sheet. Have enough fruit placed together to form a ball, and cover with this cream.

Filled Dates.

Remove pit from dates, and fill with pecan and some marshmallows broken in small pieces. Press together and roll in coarse white sugar. Dates may be filled the same way, then dipped in whiskey and rolled in powdered sugar

Stuffed Dates.

One pound of dates, cup blanched almonds, cup granulated sugar, cup powdered sugar; blanch almonds and dry on a cloth.  Open the dates lengthwise and remove the seed. Make a caramel of granulated sugar by melting the sugar slowly in a saucepan; stir until a golden brown, then set the saucepan in pan of hot water and dip each almond in the caramel by piercing it with a long pin Drop on a plate until all are done. Place the almond in the cavity of the date. Press lightly together and roll in powdered sugar.

Candied Figs.

One cup granulated sugar, 1-3 cup of water, teaspoon cream of tartar. Dissolve sugar and water and put in saucepan to boil, and do not stir while cooking, add cream of tartar just before removing from fire, cook until it strings, dip figs in this syrup and place on buttered plates to dry.

Iced Figs.

Take cressa figs, and cut with scissors in half, leaving them intact at the stem. Make icing with pound icing sugar, and whites of 2 unbeaten eggs, flavor with vanilla. Break whites into dish, add spoon of sugar at a time, and beat with silver fork. If not stiff enough, more sugar may be added. Put 1 heaping teaspoon icing and pecan in each fig; press together and a dash of icing, may be added at the top. , Dates may be prepared in the same way. Cooked icing may be used if preferred.

To Glace Oranges.

Peel oranges, and remove all white skin from them, and separate into sections, take out seed carefully; then dip sections in a clear candy syrup. Put on a dish, and sift over powdered sugar; set in a cool place to harden.

Crystallized Oranges.

Cut oranges crosswise in thick slices, remove the seed. Dip each slice separately in the beaten white of egg, and then in fine crystallized sugar. Dry on sieve in a cool oven. Serve with nuts, raisins and after dinner coffee.

Candied Orange Peel.

Remove peel in quarters from 4 oranges and cover with cold water; bring to boiling point and cook slowly until soft. Drain, remove white portions, using a spoon. Cut the yellow part in strips with the scissors. Boil a half cup of water and a cup of sugar until syrup will thread when dropped from a spoon. Cook strips in syrup 5 minutes, drain and coat with fine granulated sugar.

Candied Orange Peel.

Dip oranges in hot water, wipe with a soft cloth, then rub with lump sugar to extract the oil. Roll sugar fine and set aside, peel the orange and put the skins into boiling water, and cook until tender; change water twice; drain well, cut into strips, weigh and allow 1 pound of sugar to 1 pound of peel and cup of water. Boil sugar and water together a moment, add peel, simmer until transparent. Drain and roll each piece in the sugar. Put in warm oven to dry.

Orange Straws.

Cut orange peel into strips with scissors, put in cold water and boil 20 minutes; change the water; boil 20 minutes longer; renew with fresh water and boil 20 minutes more. Take 1 cup of the peel and 1 cup granulated sugar, with water to cover, roll in granulated sugar, place on platter to dry. Handle with sugar tongs.

Candied Watermelon Rind.

Cut watermelon rind into pieces 1 inches square, boil in alum water until tender, then drain well. Make a rich syrup with granulated sugar and water; cook melon until clear and the syrup nearly, cooked down, then spread on plates and partly dry in the oven.  Sprinkle granulated sugar on both sides and drop 3 drops Jamaica ginger on each piece. Dry until you can handle, so that pieces will not stick together when put in jars. 



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