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Everton Cream Candy
From The new practical housekeeping, 1890
Serves 3
If no lemons, use vinegar and lemon extract.
Presented as published in 1890. 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
888Calories
1 gProtein
231 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein0.6 g
Carbohydrates231 g
Fiber1.4 g
Sugars228 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol44 mg
Sodium8.7 mg
Potassium78 mg
Calcium21 mg
Iron0.4 mg
Magnesium6.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 120. The excerpt below is the record exactly as published.
Everton Cream Candy. — Squeeze juice of one large lemon into a cup ; boil one and one-half pounds moist white sugar, two ounces butter, one and a half cups water, together with half the rind of the lemon
Cook this with the app: pantry check, scaling, and the assistant.