Divinity
From Cook book (Relief Society, Houston, 1963), 1963
Four drops oil of peppermint may be added instead of vanilla and walnuts. Divinity is improved if kept in a covered kettle overnight.
Presented as published in 1963. 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
2043Calories
6 gProtein
527 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2043 kcal
Protein6.4 g
Carbohydrates527 g
Fiber0 g
Sugars527 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium109 mg
Potassium11 mg
Calcium29 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus0 mg
Zinc0.8 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)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 9. The excerpt below is the record exactly as published.
DIVINITY (Can°t fail) 5 cups sugar 2 egg whites 1 cup Karo vanilla 1 cup hot water 2 cups pecans Cover pan for two minutes at high heat-- Uncover and insert candy therm . —Lower heat and cook to soft ball stage-- Beat egg whites and add syrup very slowly when it is ready--Beat continually— Add vanilla— Continue beating until candy begins to lose gloss. Add nuts and drop when ready. DIVINITY Joan Gray 2 cups sugar 1/2 cup. white corn syrup 2 egg whites 1/2 cup* water
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