Cream Candy
From Cookery for little girls, 1910
Handle carefully to avoid sticking.
Presented as published in 1910. 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
1554Calories
0 gProtein
401 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1554 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium10 mg
Potassium11 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 38. The excerpt below is the record exactly as published.
CREAM CANDY Cream candy is made by boiling two cupfuls of granulated sugar, without stirring; with three- fourths cupful water, two tablespoonfuls vinegar and a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.