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Cream Candy
From The new Kentucky home cook book, 1884
Serves 12
Presented as published in 1884. 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
585Calories
1 gProtein
118 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein1.1 g
Carbohydrates118 g
Fiber0.2 g
Sugars113 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol43 mg
Sodium54 mg
Potassium46 mg
Calcium38 mg
Iron1.4 mg
Magnesium3.9 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.3 mcg
Choline0.5 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 165. The excerpt below is the record exactly as published.
CREAM CANDY. Take three pounds of granulated sugar, one pint of cream, one-half pint of boiling water, one table-spoonful of vinegar, one table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.