2 cup sugar
1/2 tsp vanilla extract
1/2 tsp lemon extract
2 cup parched benne seed (sesame seeds, i, think)
Directions
"Benne seeds cannot be procured in many places, but the candy made
with it is so delicious and so characteristic of Charleston that the
recipe is here included."
Add the extracts to the sugar. Melt the sugar in a saucepan, stirring
constantly, as for peanut brittle. When the sugar is melted, add the
benne seed, stirring it in quickly. Pour at once onto a marble slab
to cool or pour into lightly buttered pans. Mark in one-inch squares
while still warm and break along the lines when cold. --Mrs. Rhett
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
Servings: 6 servings
Benne Brittle Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
Food historians have traced the existence of recipes far back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to academics is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also informs us how the Roman cooks used many spices and herbs, including some that we all recognise for example thyme, mint and dill. Over the succeeding few centuries, the rich and powerful families of the West competed with each other to serve up the most extravagent meals, and as a result the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down the recipes of their peers. When we get to the 20th century, cookery books were in high demand, as a result of increased literacy, people having increased spare time and being a little richer. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Benne Brittle recipe.
