Category Archives: candy

Special Collections to the Rescue: In a Small Way, We Do That, Too!

About two months ago, while staffing the front desk at Special Collections, I took an interesting phone call. A woman called to ask if we really had copies of Ragsdale’s Original Scientific Course of Candy Manufacturing Instructions and, if we did, cou… Continue reading

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The Sweet Truth About Sweets: Candy-Making at Home

With Halloween around the corner (by which I mean on the other side of the weekend), it seemed like a good time to revisit a sweet topic on the blog: CANDY!!! In the days before brightly colored bags of candy in store aisles, candy-making was a home activity. It took a set of tools, a …

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Community Cooking in (and Beyond) the Bluegrass State

Housekeeping in the Blue Grass: A New and Practical Cook Book Containing Nearly a Thousand Recipes was originally published in 1875. The copy is one of the 10th “new and enlarged” edition, first issued in 1879, but our actual copy is from 1881. Compiled and edited by the Ladies of the Presbyterian Church in Paris, …

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Women’s History Month, Part 14: Eliza Leslie

This week, we’re looking at the life and books of Eliza Leslie (1787-1858). Eliza Leslie was born in Philadelphia and most of her books were published there (or in New England). She spent the first 12 years of her life living abroad in England. After the family returned to the United States, for financial reasons, her mother opened […] Continue reading

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Need a New Years’ Eve/Day Candy Rush?

Happy (almost) New Year! Special Collections is still closed, but we don’t want to leave you recipe-less or uninspired on the cusp of 2016. If you need some last minute candies for guests or a sugar rush for yourself, this week’s feature will help! It’s Plain Rules for Candy Making, published in 1922. It’s not a […] Continue reading

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Jack Frost in the Kitchen

With the holidays just around the corner, fall and winter baking season is here! (It’s baking season almost year round if you’re me, but this time of year can be especially popular.) And, in the past, we’ve talked a fair bit about flour and baking powder on the blog, but we haven’t said much about […] Continue reading

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Cooking with Dromedary (NOT Camels, I promise!)

…Although the idea of cooking with a camel in one’s kitchen (not as an ingredient, but as a helper) is worth a giggle. Rather, our feature this week is from the Hills Brothers Co. of New York. Dromedary was the label of a variety of products, includes dates, figs, coconut, fruit butters, and tapioca. This particular […] Continue reading

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Candy! Candy! Candy!

Happy Halloween! (almost) This year for the Halloween post, I thought it might be fun to feature variations on some classic Halloween/autumn treats. So let’s talk candy! Caramels It’s amazing how much variation you might find in a basic caramel recipe. The examples below are from three different candy-making books in a twenty year period […] Continue reading

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From Powder to Ganache: A Little Chocolate Inspiration

Fair warning: This week’s post is ALL about the chocolate. With one day left before Valentine’s Day, some of you might still be looking for the perfect dessert. We here at the History of Food & Drink Collection are here to help. Chocoholics may want to consider a bib or drool guard for their keyboards…. […] Continue reading

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