A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Take off before it gets to the brittle stage; beat it with a spoon six or eight times.
Preserved exactly as written in the original source
cut up the citron, stone the raisins, blanch the almonds, and hull the peanuts
cut up the figs into small bits
moisten with vinegar
put in a piece of butter as large as a walnut
stew till it hardens, but take off before it gets to the brittle stage
beat it with a spoon six or eight times
then stir in the mixed fruits and nuts
Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mold it
Let it get cold and slice off pieces as it may be wanted for eating
Modern guidance to help you succeed with this vintage recipe
The vinegar and butter create an emulsified sugar syrup that prevents crystallization while achieving a soft-ball stage (235-240°F), resulting in a pliable candy base rather than brittle hard candy. Beating the hot syrup incorporates air and initiates controlled crystallization, creating a creamy texture. The wet cloth method allows the warm candy to be shaped while steam prevents sticking, and the cooling period sets the structure so it can be sliced cleanly.
All fruits and nuts can be prepared up to 2 days ahead and stored in separate airtight containers at room temperature. The finished candy log can be made up to 2 weeks in advance and stored tightly wrapped.
Wrap the candy log tightly in wax paper or parchment, then in plastic wrap or store in an airtight container at room temperature for up to 3 weeks. Keep in a cool, dry place away from humidity. Slice only what you need, as cut surfaces may become sticky when exposed to air.
AI-generated tips from Chef Cecil's culinary database
All fruits and nuts can be prepared up to 2 days ahead and stored in separate airtight containers at room temperature. The finished candy log can be made up to 2 weeks in advance and stored tightly wrapped.
Wrap the candy log tightly in wax paper or parchment, then in plastic wrap or store in an airtight container at room temperature for up to 3 weeks. Keep in a cool, dry place away from humidity. Slice only what you need, as cut surfaces may become sticky when exposed to air.
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