Cream Candy
From La cuisine creole, 1885
Presented as published in 1885. 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
3523Calories
1 gProtein
893 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories3523 kcal
Protein1.1 g
Carbohydrates893 g
Fiber0 g
Sugars883 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium266 mg
Potassium1252 mg
Calcium767 mg
Iron6.5 mg
Magnesium88 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate9.1 mcg
Choline21 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 95. The excerpt below is the record exactly as published.
cream candy, take two pounds of light brown sugar^ one teacup of water, two tablespoonf uls of butter, one of vinegar, and two of flavoring extract
Cook this with the app: pantry check, scaling, and the assistant.