Creamed Candies
From Catherine Owen's new cook book .., 1885
If the nut shows through the cream, it is too hot; beat until thick enough to mask the nut.
Presented as published in 1885. 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
2261Calories
15 gProtein
559 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2261 kcal
Protein15 g
Carbohydrates559 g
Fiber0.4 g
Sugars453 g
Total Fat4.4 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium24 mg
Potassium1492 mg
Calcium37 mg
Iron2.7 mg
Magnesium80 mg
Phosphorus397 mg
Zinc1 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A81 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate157 mcg
Choline0.7 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 51. The excerpt below is the record exactly as published.
Creamed candies are very fashionable just now, and, your fondant once ready, are very easy to make. Cream Walkuts. — Make ready some almonds, some walnuts in halves, some hazelnuts, or anything of the sort you fancy ; let them be very dry. Take fondant made Q4 Culture and Cooking, from a pound of sugar, set it in a bowl in a saucepan of boiling water, stirring it till it is like cream. Then haying flayored it with yanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.