vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Candy
From The complete cook book, 1900
Serves 10
Presented as published in 1900. 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
352Calories
0 gProtein
89 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories352 kcal
Protein0.1 g
Carbohydrates89 g
Fiber0 g
Sugars88 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium27 mg
Potassium125 mg
Calcium77 mg
Iron0.6 mg
Magnesium8.8 mg
Phosphorus4.4 mg
Zinc0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline2.1 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 143. The excerpt below is the record exactly as published.
cream candy, take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract
Cook this with the app: pantry check, scaling, and the assistant.