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Chocolate Nut Candy
From The Toronto Cook Book, 1915
Serves 6
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
220Calories
1 gProtein
44 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein0.8 g
Carbohydrates44 g
Fiber1.2 g
Sugars41 g
Total Fat5.3 g
Saturated Fat3.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.3 mg
Sodium4.5 mg
Potassium94 mg
Calcium9.8 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine7.2 mg
Water5.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 36. The excerpt below is the record exactly as published.
Chocolate Nut Candy Put one cup of sugar and two tablespoons of water in a saucepan, stir to dissolve, then cook ten minutes without stirring. Test by dipping in a cold fork and if threads will spin and drop from the tines, the syrup has reached the "soft ball" stage. Set it aside to cool and when you can hold a finger in it without burning, beat until white and creamy. Add four squares of chocolate
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