ekbaladoolas
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1851)
Ingredients:
Instructions:
(from The Carolina Housewife, Or, House and Home, by Sarah Rutledge, 1851)
Ingredients:
1/2 lb. almonds
fresh butter
loaf sugar
water
Instructions:
Blanch half a pound of almonds and fry them in a small table-spoonful of fresh butter, until they are of a light brown; then wipe them with a towel and put them into a bowl or pan. Make a syrup with a pound of loaf sugar and three gills of water; boil it to a thread (care must be taken to boil it to the exact candying point); pour it boiling upon the almonds, and stir them until the sugar hardens around them. Hindoo Receipt.
Note by the Editor. - Groundnuts are very nice prepared in the same way.
An early version of nut brittle.
"Groundnuts" are what we would call peanuts, so this suggestion would make a peanut brittle!
Ekbaladoolas are today called Chikki, a candy traditional in India and Pakistan, and made with many different kinds of seeds and nuts. Indian chikki recipes prefer jaggery, a golden-colored block sugar made from date and cane sugar, to white sugar, but regular sugar can be substituted. The brittle is also usually allowed to cool partway before being rolled out and cut into squares to look pretty.
I thought it was interesting that a traditional Indian recipe could be found in South Carolina at this early date! I also love the name.
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