vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Candies (Bonbons a la Creme)
From The Swedish, French, American cook book, 1918
Serves 10
Presented as published in 1918. 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
364Calories
1 gProtein
90 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein1.3 g
Carbohydrates90 g
Fiber0 g
Sugars91 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium16 mg
Calcium6.5 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline29 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 630. The excerpt below is the record exactly as published.
Cream Candies ( Bonbons a la Creme ) Put the whites of two eggs in a bowl, beat to a stiff froth, add to that an equal quantity of cream (or milk), and any flavor de¬ sired. Then add about two pounds confectionery sugar
Cook this with the app: pantry check, scaling, and the assistant.