vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Brazilian Candy
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
492Calories
2 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein1.5 g
Carbohydrates125 g
Fiber0 g
Sugars115 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium161 mg
Calcium7.3 mg
Iron1 mg
Magnesium10 mg
Phosphorus41 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A8.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 34. The excerpt below is the record exactly as published.
Brazilian Candy Take five cups white sugar, one cup golden syrup, one cup of water, whites of four eggs, one cup nuts
Cook this with the app: pantry check, scaling, and the assistant.