Cream Candy

Name: Cream Candy
Ingredients: two cups of sugar; one half cup of water; three tablespoons of vinegar; one teaspoon of cream of tartar; one teaspoon of extract of lemon

From Principles of cooking, 1914

Presented as published in 1914. 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

1581Calories

0 gProtein

404 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1581 kcal

Protein0 g

Carbohydrates404 g

Fiber0 g

Sugars402 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium11 mg

Potassium821 mg

Calcium11 mg

Iron0.4 mg

Magnesium3.4 mg

Phosphorus2.3 mg

Zinc0.1 mg

Copper0.1 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 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water163 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 33. The excerpt below is the record exactly as published.

Cream Candy. — Mix two cups of sugar, one half cup of ‘water, three tablespoons of vinegar, and one teaspoon of cream of tartar. Boil until it forms a hard ball, add one teaspoon of extract of lemon

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