vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Clear Peanut Candy
From The complete cook book, 1900
Serves 8
Any other nut may be used instead of peanuts.
Presented as published in 1900. 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
435Calories
10 gProtein
61 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein10 g
Carbohydrates61 g
Fiber3.6 g
Sugars52 g
Total Fat19 g
Saturated Fat2.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat6.1 g
Cholesterol0 mg
Sodium75 mg
Potassium381 mg
Calcium55 mg
Iron3.8 mg
Magnesium67 mg
Phosphorus149 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.1 mg
Folate100 mcg
Choline21 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 145. The excerpt below is the record exactly as published.
CLEAR PEANUT CANDY. Place over the fire in a granite saucepan two cups of granulated sugar, one cup of boiling water and a level teaspoonful of cream of tartar. Let these boil rapidly, without stirring, until it will "snap" when tried in ice water. Have ready a small square pan, greased, in which you have spread out evenly two cups of shelled and skinned peanuts
Cook this with the app: pantry check, scaling, and the assistant.