Candied Sugar
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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
5239Calories
0 gProtein
1355 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories5239 kcal
Protein0 g
Carbohydrates1355 g
Fiber0 g
Sugars1358 g
Total Fat4.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium30 mg
Calcium21 mg
Iron0.7 mg
Magnesium6.4 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 41. The excerpt below is the record exactly as published.
CANDIED SUGAR. Boil three pounds of loaf sugar in half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.