Cocoanut Cream Candy

Name: Cocoanut Cream Candy
Ingredients: two teaspoons butter; one-half cup milk; one and one-half cups sugar; one-third cup shredded cocoanut; one-half teaspoon vanilla

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

1241Calories

4 gProtein

306 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1241 kcal

Protein4 g

Carbohydrates306 g

Fiber0 g

Sugars307 g

Total Fat12 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol36 mg

Sodium50 mg

Potassium194 mg

Calcium154 mg

Iron0.2 mg

Magnesium16 mg

Phosphorus125 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.

Cocoanut Cream Candy Melt two teaspoons butter, add one-half cup milk and one and one-half cups sugar. Heat to boiling point and boil twelve minutes", stirring occasionally to prevent burning. Extinguish flame, add one-third cup shredded cocoanut and one-half teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.