vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Nut Candy
From Around-the-world cook book, 1913
Serves 12
Instead of vanilla, a teaspoon of cinnamon may be used for flavoring.
Presented as published in 1913. 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
304Calories
0 gProtein
69 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein0.2 g
Carbohydrates69 g
Fiber0 g
Sugars64 g
Total Fat4.5 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium243 mg
Potassium11 mg
Calcium350 mg
Iron6.2 mg
Magnesium83 mg
Phosphorus5.8 mg
Zinc5.2 mg
Copper0.7 mg
Manganese0 mg
Vitamin D3.4 mcg
Vitamin C21 mg
Vitamin A514 mcg
Vitamin E4.6 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)6.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 91. The excerpt below is the record exactly as published.
CHOCOLATE NUT CANDY Cocoa, or chocolate, 1 pound, Pulverized sugar, 2 cups,. Cream, % cup, Butter, 1 tablespoon, Vanilla, 1 teaspoon, Nut-meats, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.