1 pint honey
2 pounds of chopped almonds
1/4 pound of chopped filberts [hazelnuts] or pecans
1 teaspoonful of powdered cinnamon
1/2 pound of grated chocolate

Boil 1 pint of honey, 2 pounds of chopped almonds, 1/4 pound of chopped filberts or pecans, a teaspoonful of cinnamon in powder, and 1/4 pound of grated chocolate.

When thick and smooth, cool and roll out, cut into round cakes and dry in the oven.

The recipe in this entry was taken from the cookbook "With a Saucepan Over the Sea, Quaint and Delicious Recipes from the Kitchens of Foreign Countries" by Adelaide Keen (Boston: Little, Brown and Company, 1902). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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