The recipe Rebekah and I are featuring in Sue's Diner this week is from 1881. A variation of it ran in the New York Times.
It's not an official "BryonySeries" recipe, in the sense that it has not (so far) appeared in any of the books as a food reference, and we haven't used it in one of our cookbooks.
To us, it tasted like a cross between the molasses candy of the nineteenth century and a chocolate taffy. The taste of the molasses is stronger than the chocolate, which was still an more unusual ingredient at the time.
Try this recipe on the Sue's Diner page on the BryonySeries website. Scroll down to "Recipe of the Week."
But try it this week. It will be gone next week. A new recipe will take it's place.
By the way, Sue's Diner is only real in the BryonySeries world. But didn't Timothy do a great job making the page look like a real menu at a vintage diner?
They often made snacks. Sometimes the "snack" was a batch of molasses candy. At other times, they boiled a fruit pudding and ate it straight from the bag with a butter sauce. "Before The Blood, Bryony Simons"
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