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Apple Cider

----- Original Message ----- 
From: Krista
To: phaedrus
Sent: Monday, December 01, 2003 2:01 PM
Subject: Apple Cider Recipe

> Hi there I am looking for a receipe for Apple cider, something very
> historic with all natural ingredients.
> Krista 

Hi Christa,

I'm going to guess that mulled cider is what you want. There's a recipe below from "The Colonial Williamsburg Cookbook"


Chowning's Tavern Mulled Apple Cider

8 cups fresh apple cider
1 cup packed light brown sugar
1/2 cup lemon juice
1/2 teaspoon grated nutmeg
1 cinnamon stick
8 whole cloves

In a large saucepan, combine the cider, sugar, lemon juice and nutmeg. Tie
the cinnamon stick and the cloves in a cheesecloth bag (we used a ball for
tea leaves) and place in the pan. Simmer over medium-high heat for 10
minutes. Remove the bag of spices and serve hot.

Serves 8.

"The Colonial Williamsburg Tavern Cookbook"

Cranberry Fudge

----- Original Message ----- 
From: Cleona
To: phaedrus
Sent: Thursday, December 04, 2003 9:14 AM
Subject: cranberry fudge

> Hello I am looking for a recipe for Cranberry fudge. A friend gave it to
> me and I promptly lost it. It is a Christmas recipe and I thiknk it called
> for fresh or frozen cranberries not dried would really  appreciate it. 
> Thank you
> Cleona

Hello Cleona,

See below.


Cranberry Fudge

1 (12 ounce) package fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semisweet chocolate chips
1/2 cup confectioners' sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract

1  Line bottom and sides of an 8x8 inch pan with plastic wrap. Set aside.
2  In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on
high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced
to about 3 tablespoons. Remove from heat.
3  Immediately add chocolate chips, stirring until they are melted
completely. Add confectioner's sugar, evaporated milk, and vanilla extract,
stirring vigorously until mixture is thick and glossy. Pour into pan. Cover
and chill until firm.

Makes 16 servings

Sea Foam Candy

----- Original Message ----- 
From: Joyce
To: phaedrus
Sent: Wednesday, December 03, 2003 1:44 PM
Subject: candy recipe

> my grandmother made "sea foam"  candy which contained brown sugar and
> vinegar and egg whites.  it was a cooked syrup added to egg whites like 
> divinity, but contained vinegar.  Do you know of such a recipe?  I lost 
> the one she gave me 40 years ago!!
> Joyce

Hello Joyce,

I found several recipes for seafoam candy. Note that while your grandmother used raw egg whites, we now know that these bring a risk of salmonella, so these days we use pasteurized egg whites.

See below.


Sea  Foam  Candy

 Ingredients :
 3 c. light brown sugar
 1 c. water or 1/2 c. water & 1/2 c. light corn syrup
 1 tbsp. vinegar
 2 egg whites
 1/8 tsp. salt
 1 tsp. vanilla
 1 c. broken nut meats

 Preparation :
    Stir over slow heat until the sugar is dissolved:  Cook these
 ingredients quickly to the soft ball stage.  Pour the syrup over the
 eggs in a thin stream.  Beat them constantly.  Place the bowl
 containing the candy over (not in) boiling water and heat the candy
 until it is thick and creamy.  Add:  Pour candy onto an oiled
 platter, cut into squares while hot.
 Sea  Foam  Candy

 Ingredients :
 3 c. brown sugar
 1 c. water
 1 tbsp. vinegar

 Preparation :
    Cook the above over medium high heat until it forms a hard ball
 when dropped in cold water.  Whip 2 egg whites and 1 teaspoon
 vanilla.  Add the part that you cooked to this and beat with a mixer
 until it is stiff enough to drop by spoonfuls onto cookie sheet.
 Sea  Foam  Candy

 Ingredients :
 3 c. light brown sugar
 1/2 c. water
 1 tsp. vinegar

 Preparation :
    Boil without stirring until it forms a soft ball in cold water.
 Remove from fire and pour slowly into stiffly beaten whites of 2
 eggs, stirring constantly.  Beat until mixture will hold its shape.
 Add 1 teaspoon vanilla, 1 cup nuts.  Drop in rough piles on buttered
 Sea  Foam  Candy

 Preparation :
    Stir over low fire until sugar is dissolved:  3 cups light brown
 sugar, 1 cup water (or 1/2 cup light corn syrup) and 1 tablespoon
 vinegar.  Cook these ingredients quickly to the hard boil stage (250
 degrees).  Whip until stiff:  2 egg whites and 1/8 teaspoon salt.
 Pour the syrup over the eggs in a thin stream, beating constantly.
 Add:  1 teaspoon vanilla and 1 cup chopped nuts, if desired.
 Continue beating constantly and vigorously until candy loses its
 sheen.  Drop on oiled paper in desired size pieces.  Egg whites
 should be carefully beaten so that there is no un-whipped albumin in
 bottom of the bowl. Do not drop until all sheen has been lost and
 candy is quite thick. Store in covered tin box to prevent drying.
 In damp weather, cook four degrees higher (254 degrees).  It is
 important that the sides of the saucepan be well buttered before
 placing on heat.
 Sea  Foam  Candy

 Ingredients :
 2 c. brown sugar
 1 c. water
 1 tbsp. vinegar
 2 egg whites

 Preparation :
    Combine sugar, water and vinegar.  Boil slowly until it spins a
 thread.  Remove from heat until bubbles are gone.  Then pour slowly
 into beaten egg whites, beating constantly, continue beating until
 stiff enough to drop from a spoon on waxed paper.

Wesson Oil Cookies

----- Original Message ----- 
From: "Ila"
To: phaedrus
Sent: Thursday, December 04, 2003 7:34 PM
Subject: Cookie Recipe

> My boss is looking for a recipe.  She said it is "Original Wesson Oil
> Cookie Recipe", any help you can give will be greatly appreciated.
> Thank You,
> Ila 

Hi Ila,

Could this be it?


Wesson Oil Cookies

1 c. all-purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
1 c. sugar
2 eggs, beaten well
2/3 c. Wesson oil
2 squares chocolate or 4 tsp. cocoa
1 tsp. vanilla
1/2 c. chopped nuts

Sift flour, baking powder and salt. Beat sugar into eggs. Mix in Wesson oil
and chocolate or cocoa and add vanilla and flour all at once. Mix well. Add
nuts. Bake in moderate oven for 20 minutes at 350 degrees.

Linzer Torte

----- Original Message ----- 
From: "Dawn" 
To: phaedrus
Sent: Friday, December 05, 2003 3:58 PM
Subject: Linzer Tort

> I have been looking, and have not found, a recipe for Linzer Tort.  I used
> to enjoy this which was a dessert at a restaurant that I used to frequent
> prior to relocating out of the area.  I believe that the crust may have
> been prepared with some sort of ground nuts ... perhaps hazelnuts or almonds?
> It had a raspberry filling.  Years later, I happened to stumble across this
> again at a small bakery in Florida...from which I have also relocated.  I
> would very dearly like to find a recipe for this.  Thanks.
> Dawn 

Hello Dawn,

See below for three recipes.


Linzer  Torte

 Ingredients :
 1 c. butter
 1 c. flour (scant)
 2 c. almonds, chopped
 1/2 c. sugar
 1/8 tsp. powdered cloves
 1/8 tsp. cinnamon
 2 egg yolks
 1/2 c. currant or cherry jam
 1 egg white, slightly beaten
 1 tbsp. confectioners' sugar

 Preparation :
   1.  Work butter, flour, almonds, sugar, spices and egg yolks into
 a dough.  Refrigerate for 1/2 hour.  
 2.  Preheat oven to 325 degrees.  Butter a 9 inch round cake pan.  
 Roll out half the dough to a 1/2 inch thickness.  Line bottom and 
 sides of cake pan with dough and spread jam on top.  
 3.  Roll out remaining dough, cut into strips and place on top of 
 torte to form a lattice.  Brush with egg white and bake for an hour.  
 Remove from oven and sprinkle with confectioners' sugar.  Serves 8-12.
 Linzer  Torte

 Ingredients :
 2 c. flour
 1 tsp. cinnamon
 1/4 tsp. nutmeg
 1 c. butter
 1 c. sugar
 2 lg. eggs
 1 tbsp. lemon juice
 1 tsp. vanilla
 1/2 c. finely chopped almonds
 Raspberry preserves
 Apple Jelly

 Preparation :
   Heat oven to 350 degrees.  Grease a 9 inch springform pan.   Mix
 flour, cinnamon, nutmeg.  In large bowl, beat butter and sugar until
 light and fluffy.  Beat in eggs, one at a time, then add lemon juice
 and vanilla.  Stir in flour mixture and ch. almonds.  Measure out
 2/3 cup batter. Spread remainder in bottom of prepared pan.
 Starting 1/4 inch from edge of pan, spread preserves.  Drop
 teaspoons of reserved batter  around edge to make a border.  Arrange
 some sliced almonds in center and some on border.  Bake 1 hour.
 Cool in pan, then remove, melt apple jelly and brush on cake for
 Linzer  Torte - Nut  Cake

 Ingredients :
 3 sticks margarine
 2 c. sugar
 12 egg yolks
 12 oz. ground nuts
 1 c. flour
 1 c. bread crumbs or cake crumbs
 2 tbsp. liquor - Amaretto
 1 tsp. baking powder
11 beaten egg whites
 1 egg white
 1 stick margarine
 1/2 c. powdered sugar
 1 1/2 c. flour

 Preparation :
   Mix together.  Fold in egg whites.  Bake in 12 inch springform pan at
 350 degrees for 50 minutes.  Stores well. 


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