Cream Candy
From Machias Cook Book, 1899
Presented as published in 1899. 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
1605Calories
1 gProtein
413 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1605 kcal
Protein0.9 g
Carbohydrates413 g
Fiber0.7 g
Sugars401 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium141 mg
Potassium829 mg
Calcium42 mg
Iron4.4 mg
Magnesium4.9 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline1.5 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 27. The excerpt below is the record exactly as published.
CREAM CANDY. 2 cupfuls white sugar, J^ cupful boiling water. As it begins to boil add i teaspoonful cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.