vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Divinity Candy
From Lessons in cooking through preparation of meals, 1912
Serves 20
Or mould in a box lined with oiled paper.
Presented as published in 1912. 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
215Calories
2 gProtein
44 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein2.5 g
Carbohydrates44 g
Fiber0.9 g
Sugars43 g
Total Fat4.4 g
Saturated Fat0.5 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol28 mg
Sodium21 mg
Potassium64 mg
Calcium26 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.7 mcg
Choline26 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 67. The excerpt below is the record exactly as published.
Divinity Candy Boil together 3 c sugar, i c corn syrup and ^ c water to the crack stage (270° F.). Pour over the beaten whites of 3 eggs and beat rapidly. As it thickens add i t vanilla and I c chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.