vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Candies
From The bride's cook book, 1915
Serves 5
Presented as published in 1915. 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
904Calories
23 gProtein
221 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories904 kcal
Protein23 g
Carbohydrates221 g
Fiber0.5 g
Sugars221 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium63 mg
Potassium144 mg
Calcium32 mg
Iron1.4 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.6 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline16 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 100. The excerpt below is the record exactly as published.
FRENCH CANDIES 1 Cup Water 1 Cup Gelatine 4 Cups Honey
Cook this with the app: pantry check, scaling, and the assistant.