Candy Basket a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Ensure the sugar does not stick while boiling.
Presented as published in 1924. 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
2323Calories
0 gProtein
601 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories2323 kcal
Protein0 g
Carbohydrates601 g
Fiber0 g
Sugars602 g
Total Fat1.9 g
Saturated Fat0.9 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.4 g
Omega-31 g
Cholesterol0 mg
Sodium17 mg
Potassium16 mg
Calcium17 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 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
Water355 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 106. The excerpt below is the record exactly as published.
Candy Basket a la Ericsson Hammond Corbeilles de Sucrerie a la Ericsson Hammond Put three cups of granulated sugar on the stove with one and a half cups of water and a tiny pinch of cream of tartar; let it cook until it becomes an amber color. (During the time of cooking take care of the pan around the edges so the sugar does not stick as it is boiling down.) When the sugar becomes brittle when tried in ice-water take it off the fire; rub a table with Mazola oil
Cook this with the app: pantry check, scaling, and the assistant.