vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cream Candies of Different Sorts
From The home cook book, 1905
Serves 20
Presented as published in 1905. 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
221Calories
1 gProtein
43 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein0.7 g
Carbohydrates43 g
Fiber0.3 g
Sugars42 g
Total Fat6 g
Saturated Fat2.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.2 g
Cholesterol12 mg
Sodium2.9 mg
Potassium39 mg
Calcium11 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.2 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 179. The excerpt below is the record exactly as published.
CREAM CANDIES OF DIFFERENT SORTS Melt four cups of granulated sugar in a cup of cream and boil together five to seven minutes. Set the saucepan in cold water, put in a teaspoon of vanilla, and stir the cream till it is hard enough to make into balls. To make chocolate creams, dip the balls in melted chocolate. To make walnut creams, press into two sides of a small ball 'two perfect half meats of the walnut. To make date creams, press into two sides of a small ball the halves of dates freed from the stone
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