vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Candy to Pull
From Cooking for profit, 1886
Serves 8
Presented as published in 1886. 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
251Calories
0 gProtein
52 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories251 kcal
Protein0.4 g
Carbohydrates52 g
Fiber0.1 g
Sugars51 g
Total Fat5.4 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium16 mg
Potassium437 mg
Calcium68 mg
Iron1.4 mg
Magnesium72 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline3.8 mg
Caffeine0.2 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 124. The excerpt below is the record exactly as published.
ounces sugar, either brown or white. One-third cup vinegar. Half cup water. 1 ounce butter. Put all in a kettle and boil 15 or 20 minutes* Try in cold water. It must boil till the drops set brittle and fairly Bnap between the fingers. Then pour it on buttered plates. Pull. Molasses candy if not pulled but merely allowed to set on dishes is improved by having about half a teaspoonful of soda stirred in after it has been taken from the fire and before it is poured out. Fla- vorings may be added at the same time. 450— Chocolate Candy to Pull. B ounces sugar. 8 ounces light colored molasses or Byi'up. Half cup cream . 1 ounce grated chocolate. Vanilla to flavor
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