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Cream Candy
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Mrs. Eva White, Moline
Presented as published in 1907. 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
195Calories
0 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein0 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium1.2 mg
Potassium1.6 mg
Calcium1.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.4 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
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 131. The excerpt below is the record exactly as published.
CREAM CANDY. Mrs. Eva White, Moline. Two cups of white sugar, one-half cup of water, four tablespoons vinegar, teaspoon of butter. Boil twenty minutes ; when removed from the stove add one-fourth of a teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.