Historic Recipe Test Kitchen
Hallowe'en Peneuche
By: Heather Stecklein
As I was looking for a fun and easy Halloween themed recipe, I flipped through a few of the oldest cookbooks in our special collections. This 1911 edition of Catering for Special Occasions with Menus and Recipes was one of the earliest books in Stout's library collection. It includes specialty menus for holidays including New Year's, Valentine's Day, and Halloween.
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The Halloween section included three meal menus, and I set my sights on menu number three.
I chose the make the Peneuche fudge for two reasons. First, it works within my family's food allergy restrictions. I also couldn't resist its fencing cherub and crayfish illustration!
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| Adorable cherubs! |
Some action shots:
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| Adding the sugar and milk to the melted butter |
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| Double double, toil and trouble |
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| Ready for its closeup |
I opted to use dark brown sugar for this batch, and it added an extra sense of earthiness (and maybe witchiness?) to the final product.
This is a fun and simple dish that I'll enjoy as I await the arrival of ghosts, goblins, and baby sharks at my door.
