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Candy
From The Henderson cook book, 1914
Serves 8
— Mrs. Henry Perry.
Presented as published in 1914. 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
270Calories
0 gProtein
67 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein0.1 g
Carbohydrates67 g
Fiber0 g
Sugars65 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol3.2 mg
Sodium18 mg
Potassium118 mg
Calcium67 mg
Iron0.4 mg
Magnesium9.2 mg
Phosphorus4.4 mg
Zinc0.3 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline1.6 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 76. The excerpt below is the record exactly as published.
CANDY. Two and one-half pounds of brown sugar, 1 grated cocoa- nut. Put on the sugar with the milk of the cocoanut, let it boil until crisp when dropped into water. Stir to prevent CANDIES 169 burning, then add the nut and stir it until it leaves the side3 of the pan. Pour in a dish that has been rubbed over with butter. When nearly cool cut into squares. — Mrs. Henry Perry. KARO TAFFY. One-half pound can of Karo syrup, 2 cups of granulated sugar, V4 cup of vinegar, tablespoon of butter, same of vanilla extract. Boil all but the vanilla until brittle when tried in cold water. Add the vanilla and pour into a buttered pan; cut in squares when cooled, then cut in short lengths. PEPPERMINT CANDY. Three cups sugar, 1 cup water, 1 teaspoon butter, 1 tea- spoon vinegar, a few drops of oil of peppermint or essence of peppermint. — Mrs. Will Keith. COCOANTTT CANDY. Four cups sugar, 1 cup milk. Boil sugar and milk to- gether for 10 minutes, stirring constantly. Add 1 grated cocoanut and beat 20 minutes or until it becomes creamy. — Mrs. E. F. Fenner. CHOCOLATE FUDGE. One and one-half pounds granulated or pulverized sugar, tablespoon butter, enough milk to dissolve the sugar. Boil this very slowly about 10 minutes, stirring all the time. Take oif and add % pound Walter Baker's chocolate. Beat until creamy. — Mrs. E. F. Fenner. CHOCOLATE CANDY. Two large cups brown sugar, 1 can (5 cents size) evapo- rated cream, chocolate enough to flavor ; mix sugar and cream ; heat ; then add chocolate. Stir all the time, until done ; then stir until it begins to harden. — Mrs. Henry Perry. 170 CANDIES CANDY. Two cups brown sugar, 1 can evaporated cream
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