Cream Candy
From Crescent cook book, 1920
Presented as published in 1920. 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
1768Calories
0 gProtein
455 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1768 kcal
Protein0 g
Carbohydrates455 g
Fiber0.1 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium821 mg
Calcium8.8 mg
Iron0.4 mg
Magnesium2.3 mg
Phosphorus2.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.3 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
Folate0.5 mcg
Choline0.2 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 16. The excerpt below is the record exactly as published.
CREAM CANDY 3 cups sugar, crushed or cut loaf A little less than 14 cup Vine- gar 114 cups cold Water Piece of Butter size of wal- nut Flavor with Extract Vanilla Boil until it hardens, then pull until white. CREAM CANDY 1 pound white Sugar 3 tablespoons Vinegar 1 teaspoon Extract Lemon 1 teaspoon Cream Tartar
Cook this with the app: pantry check, scaling, and the assistant.