Cream Candy
From Blue Ribbon cook book, 1905
A variety of flavors of Blue Ribbon extracts may be used, and the candy may be colored.
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
582Calories
4 gProtein
133 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein3.5 g
Carbohydrates133 g
Fiber0 g
Sugars130 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium5.7 mg
Potassium17 mg
Calcium10 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 65. The excerpt below is the record exactly as published.
Cream Candy—Delicious candies may be made from the white of an egg and a tablespoon of cream or cold water lightly beaten together. Into this, powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.