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French Cream Candy
From Original White House Cookbook, 1887
Serves 10
This is the foundation of all French creams. Can be shaped into rolls or cubes.
Presented as published in 1887. 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
310Calories
0 gProtein
80 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein0 g
Carbohydrates80 g
Fiber0 g
Sugars80 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium1.8 mg
Calcium1.5 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0 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
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 287. The excerpt below is the record exactly as published.
FRENCH CREAM CANDY. Put four cupfuls of white sugar and one cupful of water
Cook this with the app: pantry check, scaling, and the assistant.