Crystallization of Sugars
From Food study, 1917
Acid or glucose is added in making many candies.
Presented as published in 1917. 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
447Calories
1 gProtein
110 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein0.9 g
Carbohydrates110 g
Fiber1 g
Sugars103 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium7.9 mg
Calcium3.1 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 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
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 82. The excerpt below is the record exactly as published.
in \ c. water. Test by dropping product into cold water at the following stages. Feel the ball in 2, 3, 4, and 5. Note color in last. 1. 233 degrees Fahrenheit — "Hair" or "Thread" stage. 2. 236-242 degrees Fahrenheit — Soft ball stage. 3. 254 degrees Fahrenheit — Hard stage. 4. 260-275 degrees Fahrenheit — Crack stage. 5. 290-350 degrees Fahrenheit — Caramel stage. 6. 290 degrees Fahrenheit — Hard crack stage. Syrup at the thread stage is used in making frosting. Prepare peanut brittle by pouring the syrup at caramel stage over chopped nuts spread on a buttered pan. Mark in squares as it cools. CARBOHYDRATES 163 B. Class Experiment. CRYSTALLIZATION OF SUGARS. Dissolve f c. sugar in J c. water. Divide into 3 portions. 1. Boil first portion to hard crack stage, and set aside to cool. 2. To the second portion add J tsp. vinegar or lemon juice or a pinch of cream of tartar. Boil to hard crack stage and set aside to cool. 3. To the third portion add one-fourth the volume of glucose
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