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COFFEE NUT CANDY
From Royal Victoria cook book, 1900
Serves 1
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
775Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein0.1 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.4 mg
Potassium62 mg
Calcium4.4 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine47 mg
Water118 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 71. The excerpt below is the record exactly as published.
COFFEE NUT CANDY.—Boil together, without stir- ring, half a cup strong coffee and 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.