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Cream Candy

Name: Cream Candy
Yield: 8 servings
Ingredients: 1 table-spoonful of butter; 2 table-spoonfuls of vinegar; 1 teacupful of water; 21b. of lump sugar

From The encyclopædia of practical cookery, 1890

Serves 8

Presented as published in 1890. 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

437Calories

0 gProtein

113 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories437 kcal

Protein0 g

Carbohydrates113 g

Fiber0 g

Sugars113 g

Total Fat1.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol3.9 mg

Sodium1.5 mg

Potassium2.7 mg

Calcium1.7 mg

Iron0.1 mg

Magnesium0.4 mg

Phosphorus0.5 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

Water7 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 105. The excerpt below is the record exactly as published.

Cream Candy. — Put 1 table-spoonful of butter, 2 table- spoonfuls of vinegar, 1 teacupful of water, and 21b. of lump sugar

Cook this with the app: pantry check, scaling, and the assistant.