Cream Candy
From Most for your money cookbook, 1938
Leave uncovered overnight, place in a glass jar with waxed paper between layers, and screw on top.
Presented as published in 1938. 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
949Calories
4 gProtein
238 gCarbs
13 gFat
Full nutrition (29 nutrients)
Calories949 kcal
Protein3.7 g
Carbohydrates238 g
Fiber2.6 g
Sugars201 g
Total Fat13 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium540 mg
Potassium70 mg
Calcium155 mg
Iron16 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water194 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 110. The excerpt below is the record exactly as published.
CREAM CANDY Crease a marble slab, or a platter. Put 1 cups granulated sugar, I cup boiling water and i tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.