- 4 cups granulated sugar 1/8 teaspoon cream of tartar
- 1 cup boiling water
source Put sugar in a smooth, clean Saucepan, add boiling water, and stir until dissolved; heat slowly to boiling point, add cream of tartar, and boil without stirring to 240° F., or until sirup will form a soft ball when tested in cold water. As sirup granulates around the sides of Saucepan, wash down with a clean brush which has been dipped quickly into cold water; pour out upon a slightly oiled slab or large platter; as the edges begin to harden, turn them toward the center, and when the mixture is partly cooled work with a wooden spatula or butter paddle until creamy; when it begins to lump, knead with the hands until smooth. Let stand a few hours before using, or keep in a covered jar until needed.
http://architectsdigitalworkshop.com/upload/ Better Meals for Less Money, by Mary Green (Year 1909)