When you see an old fashioned Buckeye candy recipe, you know it will make the best homemade candy imaginable! The Buckeye Publishing Company made clear that unlike some, their "Buckeye Cookery" cookbook was not a haphazard collection of recipes, gathered at random from doubtful sources, but it was compiled from original recipes submitted by hundreds of American women.
The cookbook's aim was to include the choicest dishes new to print. And indeed, it included some wonderful vintage dessert recipes, many given on this website, including the two offered below for making butterscotch candy and meringue kisses. I know you'll enjoy trying them.
Buckeye Cookery and Practical Housekeeping (1877)
Choose an old fashioned Buckeye candy recipe from those below and treat yourself to a plateful of delicious homemade confections from a bygone era.
Three pounds "coffee A" sugar (granulated), one-fourth pound butter, half teaspoon cream of tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar, boil without stirring till it will easily break when dropped in cold water, and when done, add the lemon; have a dripping pan well buttered and pour in one-fourth inch thick, and when partly cold, mark off in squares. If pulled, when partly cold, till very white, it will be like ice cream candy. —Mrs. J. S. R.
Beat the whites of four small eggs to a high, firm froth, then stir into it half a pound pulverized sugar, flavour with essence lemon or rose, continue to beat until very light; then drop half the size of an egg, and a little more than an inch apart, on well-buttered letter paper; lay the paper on a half-inch board and place in a hot oven; watch, and as soon as they begin to look yellowish take them out; or, beat to a stiff froth the whites of two eggs, stirring into them very gradually two teacups powdered sugar and two tablespoons cornstarch; bake on buttered tins fifteen minutes in a warm oven, or until slightly brown.
Chocolate Puffs are made by adding two ounces grated chocolate mixed with the cornstarch. —Mrs. W. W. W.
One pound coconut, half pound powdered sugar, and the white of one egg; work all together and roll into little balls in the hand; bake on buttered tins. —C.W. Cyphers, Minneapolis, Minn.
Two cups sugar, three-quarters cup vinegar, one-half cup butter; boil until brittle when tested in water; pour into buttered pans. —Henrietta F. Dwight, Cambridge, Mass.
For this Buckeye candy recipe, squeeze the juice of one large lemon into a cup. Boil one and one-half pounds white sugar, two ounces butter, one and a half teacups water, together with half the rind of the lemon, and when done (which may be known by its becoming quite crisp when dropped in cold water), set aside till the boiling has ceased, and then stir in the juice of the lemon, butter a dish, and pour in about an inch thick.
When cool take out peel (which may be dried), pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two tablespoons vinegar and two teaspoons lemon extract. The fire must be quick, and the candy stirred all the time. —Mrs. J.S.R.
One pint milk, butter size of an egg, one coconut grated fine (or desiccated coconut may be used), three pounds white sugar, two teaspoons lemon, boil slowly until stiff (some then beat to a cream), pour into shallow pans, and when partly cold cut in squares. —Miss Nettie Brewster, Madison