These recipes are from a turn-of-the-century American newspaper called the Sunday Vindicator.
Almond Candy – Boil three and a half pounds of brown sugar with one pint of water for about an hour and pour it on a marble slab.Sprinkle over it two pounds of almonds and work them thoroughly together till firm and make into a thick roll. Cut into slices half an inch thick with a sharp knife. The almonds are not blanched but must be washed clean.
Candied Violets – Break off the heads of some fine double violets, dip them in water in which a little isinglass has previously been dissolved and put them into a little cooled spun sugar. Sprinkle the violets wit the finest powdered sugar and lay them on sheets of white paper in the sun or some warm place but on no account put them in the oven. To make the spun sugar boil a quarter of a pound of loaf sugar in half a pint of water until it forms strings on a spoon when dipped in it.
Ice Cream Candy – Boil four cupfuls of granulated sugar, one cupful of water and one teaspoonful of cream of tartar for twenty minutes. Flavor by adding two squares of chocolate while boiling. Pour out, let it cool and pull like taffy.
Candy Pudding – Half a pound of stoned raisins, half a pound of cut up figs, half a pound of cut up citron, half a pound of blanched, split almonds and two pounds and two pounds of sugar. Moisten the sugar with strong vinegar, being careful not to get it too wet. Let this mixture boil until when dropped on a plate it stiffens to a paste. Take off the stove and beat until is is of the consistency of stiff cream. Put the fruit n and mix well. Turn into a towel which has been wrung out of cold watter, roll evenly and tightly and let it stand for a few hours then slice.
Butter Scotch – One cupful of molasses, one cupful of brown sugar and half a cupful of butter. Boil about twenty minutes and put on a stone or plate to harden.