Cream Candy
From Council cook book, 1908
Presented as published in 1908. 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
1562Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1562 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars402 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium17 mg
Calcium12 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0.1 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
Water239 g
As published
This recipe was extracted from Council cook book (1908), page 57. The excerpt below is the record exactly as published.
Cream Candy. Put in a granite saucepan one cup of water, two cups of granulated sugar. Stir until the su^ar is nearly melted; then place on the fire and heat slowly, but do not stir the mixture. Let it boil fifteen min- utes, then try it. If it forms a soft ball in cold water, it is cooked enough. Remove from stove and let cool. When cool enough to handle, stir it with a wooden spoon until it becomes thick and white. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.