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Christmas Candy Circa 1900

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thebtls
thebtls Posts: 2,300
edited December 2011 in Holiday Recipes
Pictured here is my grandfather Lewis Hopping a.k.a. HOP to one and all circa about 1950 outside his restaurant in Yorktown, Indiana. He passed about 43 years ago at the age of 83. He had a colorful career during his lifetime, restauranter, bootlegger (hey, he had to make money during the depression!) and pre-depression he was a confectioner (candy-maker) in Muncie, Indiana. Maybe that's where I got my cooking gene from????

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Recently I came across three pages of onion skin paper typed recipe lists I thought you might enjoy. They aren't really Christmas candy and the quantities are HUGE as you might imagine for a candy store. Some of these ingredients I can't even identify today on Google. Happy Holidays to all as we remember those we love and maybe there is a recipe on this list you can break down for the holidays...

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Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    That is quite a treasure. Have you translated what some of the off the wall ingredients are?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Jasper
    Jasper Posts: 378
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    Glue??
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  • N.E. Egger
    N.E. Egger Posts: 39
    edited December 2011
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    Confectioners' Glue

    Source: Hershey's web site



    4 teaspoons all-natural egg whites (meringue


        powder, such as Just Whites)


    1/4 cup warm water


    3 cups confectioners' sugar, sifted



    Gently stir together egg white powder and water according to directions on

    the egg white powder package or until completely dissolved. Beat in confectioners'

    sugar until thick and smooth. Use immediately.

    Might be it?
    Glenn
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    I think glue refered to in the recipe is corn syrup or glucose.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • thebtls
    thebtls Posts: 2,300
    edited December 2011
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    I think we settled on some form of high dextrose corn syrup finally...
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    Corn Sugar (a.k.a. High Fructose Corn Syrup)
    The campaigns against obesity and for real foods have continually irked the corn growers of America, and those who turn corn into high fructose corn syrup, which is added to just about every processed food sold in U.S. stores, from applesauce to soda. First, the industry made sure it could define its product as "natural," even though many consider it highly processed, and now the Corn Refiners Association is asking the Food and Drug Administration to allow it to rename its product "corn sugar." We've seen this movie before, or its prequel: In the early 1900s, the product was called "glucose," but the uncontrollable association of the words "glucose," "glue," and candy led the industry to call it "corn syrup."
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • gerhardk
    gerhardk Posts: 942
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    That is how I make my living, making candy.

    Gerhard
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    Did you enjoy reading the recipes?

    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • gerhardk
    gerhardk Posts: 942
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    Sure I always read recipes and the ingredients are much the same sugar, glucose, butter, cream etc. so they are remarkably similar.  I don't think there are many candy makers using paraffin wax in their recipes today but it was common in the day.

    Gerhard
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