vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Candy Loaf
From The Cook County cook book, 1912
Serves 16
If different colors are desired, divide and add fruit colors.
Presented as published in 1912. 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
442Calories
6 gProtein
72 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein5.9 g
Carbohydrates72 g
Fiber3.4 g
Sugars64 g
Total Fat16 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat7 g
Cholesterol0 mg
Sodium12 mg
Potassium331 mg
Calcium64 mg
Iron1 mg
Magnesium58 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4 mcg
Choline2.5 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 386. The excerpt below is the record exactly as published.
CANDY LOAF.— Chop ^ lb. of dates and ^ lb. of figs and roll in flour. Make a syrup of 1 cup granulated sugar. 3 cups of brown sugar, 1 cup of rich milk. Cook until it forms a soft ball in water. Add butter, size of walnut, the fruit and ^ lb. each of peanuts
Cook this with the app: pantry check, scaling, and the assistant.