Name: Candy Roley Poley
Cuisine: American
Ingredients: 1 pint of citron; 1 pint of raisins; 1 pound of figs; 1 quarter of a pound of shelled almonds; 1 pint of peanuts before they are hulled; 1 the raisins; 10 with vinegar; 1 piece of butter as large as a walnut; 1 spoon six or eight times; 1 wet cloth and roll it up like a pudding

Original Recipe

Take half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the citron, stone the raisins, blanch the almonds, and hull the peanuts; cut up the figs into small bits. Take two pounds of coffee-sugar and 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.

1

Take half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the citron, stone the raisins, blanch the almonds, and hull the peanuts; cut up the figs into small bits.
2

Take two pounds of coffee-sugar and 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.
3

Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mold it.
4

Let it get cold and slice off pieces as it may be wanted for eating.

Original Recipe

Ingredients

Instructions