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Candy Made Without Cooking
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
112Calories
2 gProtein
24 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein1.6 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium19 mg
Calcium7.3 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water9.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 165. The excerpt below is the record exactly as published.
CANDY MADE WITHOUT COOKING. The same quantity of water as the whites of two eggs before beating, which may be measured in tumblers. Put one tea-spoonful of vanilla in the water, beat the eggs very light, and add water and sugar alternately, a small quantity at a time. Stir hard, and continue to add sugar until stiff as dough
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