vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Candy
From Kentucky receipt book, 1903
Serves 8
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
441Calories
1 gProtein
77 gCarbs
17 gFat
Full nutrition (23 nutrients)
Calories441 kcal
Protein0.9 g
Carbohydrates77 g
Sugars75 g
Total Fat17 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Cholesterol49 mg
Sodium10 mg
Potassium44 mg
Calcium28 mg
Iron0 mg
Magnesium2.9 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 210. The excerpt below is the record exactly as published.
Cream Candy. Three cups granulated sugar, II/2 cups rich cream, 1 heaping tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.