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Cream Candy
From The household (of the Detroit free press), 1886
Serves 4
If it grains before pulling, reboil with water.
Presented as published in 1886. 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
41Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0 g
Carbohydrates8.5 g
Fiber0 g
Sugars7.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium156 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 380. The excerpt below is the record exactly as published.
CREAM CANDY. One coffeecup of white sugar, one or two tablespoonfuls of water, enough to make it dissolve nicely as it heats ; boil without stirring, in a bright tin pan, until it will crisp in water, like molasses candy. Just before it is done put in a tablespoonful of extract of vanilla and a quarter of a tablespoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.