Cream Candy
From The way to the heart, 1905
Presented as published in 1905. 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
3094Calories
7 gProtein
634 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories3094 kcal
Protein7.2 g
Carbohydrates634 g
Fiber20 g
Sugars616 g
Total Fat75 g
Saturated Fat65 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium57 mg
Potassium789 mg
Calcium44 mg
Iron5.6 mg
Magnesium74 mg
Phosphorus246 mg
Zinc2.5 mg
Copper1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate57 mcg
Choline26 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 44. The excerpt below is the record exactly as published.
Cream Candy. Three cups white sugar, i cup water, i teaspoon vinegar. Cook without stirring until, it strings. Then beat until creamy, and add i cup of cocoanut
Cook this with the app: pantry check, scaling, and the assistant.