vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Candy
From How we cook in Tennessee .., 1906
Serves 8
Cut into squares once cooled.
Presented as published in 1906. 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
391Calories
1 gProtein
76 gCarbs
11 gFat
Full nutrition (23 nutrients)
Calories391 kcal
Protein0.6 g
Carbohydrates76 g
Sugars75 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Cholesterol30 mg
Sodium6.8 mg
Potassium30 mg
Calcium19 mg
Iron0 mg
Magnesium2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 160. The excerpt below is the record exactly as published.
Caramel Candy. — Two cups sugar, one cup cream; place on fire ; one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.