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CREAM CANDY
From Royal Victoria cook book, 1900
Serves 6
Many kinds of candy may be made by using chocolate and other colorings.
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
395Calories
1 gProtein
68 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein0.8 g
Carbohydrates68 g
Fiber0 g
Sugars66 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium9.4 mg
Potassium39 mg
Calcium25 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 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
Water23 g
Estimated from matched ingredients across 6 servings.
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.
CREAM CANDY.—Two cups of icing sugar, moisten with cream
Cook this with the app: pantry check, scaling, and the assistant.