vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Candy
From The Toronto Cook Book, 1915
Serves 12
Presented as published in 1915. 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
228Calories
0 gProtein
58 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories228 kcal
Protein0.3 g
Carbohydrates58 g
Fiber0.3 g
Sugars56 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium10 mg
Potassium29 mg
Calcium3 mg
Iron0.3 mg
Magnesium8.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 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 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.2 mg
Caffeine0.8 mg
Water24 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 33. The excerpt below is the record exactly as published.
Chocolate Candy Half a cup grated chocolate, three cups granulated sugar, one tablespoon butter, salt and vanilla, one cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.