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Cocoa-nut Candy
From The encyclopædia of practical cookery, 1890
Serves 5
Presented as published in 1890. 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
704Calories
0 gProtein
182 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein0 g
Carbohydrates182 g
Fiber0.8 g
Sugars181 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium165 mg
Calcium7.6 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 404. The excerpt below is the record exactly as published.
Cocoa-nut Candy. — (1) Put a little more than 1 teaspoonful of gum arabic into 1 pint of warm water, and dissolve it ; then pour it into a saucepan, and add 21b. of sugar and 1 teaspoonful of cream of tartar, and boil for about twenty minutes, or until the sugar is quite brittle, without stirring. Remove the saucepan from the fire, work in lib. of desic- cated Cocoa-n
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