Coconut Candy
From For the comfort of the family, 1914
Presented as published in 1914. 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
1895Calories
2 gProtein
433 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories1895 kcal
Protein1.9 g
Carbohydrates433 g
Fiber3 g
Sugars431 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium180 mg
Potassium242 mg
Calcium16 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus74 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.3 mcg
Choline13 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 25. The excerpt below is the record exactly as published.
cocoanut candy is made by melt- ing one tablespoon of butter in a saucepan ; to this add two cups of sugar and one-third cup of creamy milk. Boil until soft-ball stage is reached; remove from range and beat until creamy; add one teaspoon of vanilla (or one tablespoon of orange juice to which has been added a suspicion of the grated rind) , and two- thirds cup of shredded cocoanu
Cook this with the app: pantry check, scaling, and the assistant.