HOLIDAYS
HOLIDAYS
Years ago, I found this 1920's potato candy recipe on Ghosttraveller.com. As there isn't a formal ingredient list, I've done my best to guess at the measurements. The original recipe consists only of the directions, which you'll find has a charming antiquated tone.
Ingredients
- 1 cup mashed potatoes (enough to fill a teacup)
- 2 lbs. confectioners sugar
- 1/2 teaspoon almond extract
- Green food coloring
- Blanched whole almonds
- 1 cup granulated sugar
Steps
- Freshly boil and mash enough peeled potato to fill a teacup. Put through a sieve, for there must not be a lump in it.
- Stir in 2 lbs confectioners sugar. The dough should be firm enough to roll out or mould.
- Flavor with almond extract (or another extract if preparing the optional flavors below), and work in sufficient green food coloring to give a soft shade.
- Roll mixture into balls the size of a hickory nut and press into each a blanched almond. Dust with granulated sugar. These are very appropriate sweets for the 17th of March parties.
- Optional for pink potatoes: Another part flavor with rose or strawberry. Color a delicate pink and roll in each a filbert or almond. Brush with unbeaten egg white and roll in shredded coconut.
- Optional for brown potatoes: Another part flavor with vanilla, make into ovals shaped like small potatoes. Put in "eyes" (i.e. potato 'eyes') of peanuts or almonds or puffed rice, after rolling in cocoa until they are a dusty potato brown.
- Optional for chocolate peanut butter potatoes: For still another potato confection, roll remainder of dough into 1/8 inch thickness on board dusted with powdered sugar. Spread with melted chocolate or peanut butter, roll up and cut in slices.
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