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First-Batch Molasses Candy
From Virginia Cookery-book, 1884
Serves 36
It is crisp and uncommonly good.
Presented as published in 1884. 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
666Calories
0 gProtein
172 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories666 kcal
Protein0.1 g
Carbohydrates172 g
Fiber0 g
Sugars171 g
Total Fat2.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol7.4 mg
Sodium72 mg
Potassium2234 mg
Calcium355 mg
Iron7.4 mg
Magnesium362 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate0.6 mcg
Choline21 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 36 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 139. The excerpt below is the record exactly as published.
One gallon of good, fair molasses, five pounds of brown sugar, and a quarter of a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.