vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Candy
From The Henderson cook book, 1914
Serves 2
Recipe by Mrs. N. P. Strause.
Presented as published in 1914. 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
668Calories
2 gProtein
169 gCarbs
7 gFat
Full nutrition (29 nutrients)
Calories668 kcal
Protein1.9 g
Carbohydrates169 g
Fiber1.3 g
Sugars151 g
Total Fat6.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium271 mg
Potassium36 mg
Calcium78 mg
Iron8 mg
Magnesium7.7 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Water97 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 78. The excerpt below is the record exactly as published.
CREAM CANDY. One and one-half cups granulated sugar, 1 cup boiling water, 1 level tablespoon butter, vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.