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Cream Candy
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
434Calories
1 gProtein
107 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories434 kcal
Protein0.7 g
Carbohydrates107 g
Fiber0.4 g
Sugars100 g
Total Fat9.9 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol27 mg
Sodium93 mg
Potassium20 mg
Calcium31 mg
Iron2.7 mg
Magnesium3.2 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline1 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 207. The excerpt below is the record exactly as published.
Three pints of granulated sugar, 1 pint boiling water, 4 table- spoons cream, 1 teaspoon vinegar, lump of butter size of a walnut, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.