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Fine White Sugar Candy-Pulled
From Cooking for profit, 1886
Serves 10
Presented as published in 1886. 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
175Calories
0 gProtein
45 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein0 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol6.6 mg
Sodium1 mg
Potassium22 mg
Calcium1 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.5 mg
Zinc0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 122. The excerpt below is the record exactly as published.
Fine White Sugar Candy-Pulled. 1 pound white sugar, •J cup water. ^ teaspoon cream tartar. 1 ounce butter. Oil of peppermint or lemon or other flavoring. Boil all together, except the flavoring, about 15 minutes. Try by dropping a little cold water. It must set hard to be done. Do not stir it at all, but pour on a buttered dish and flavor when cool enough to handle. Pull it till it ia quite white. 442— Lemon Car^dy— Clear. 1 pound granulated sugar, 1 teacup water. 1 rounded teaspoon powdered -gum arable. •J teaspoon cream tartar
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