French Cream Candy

Name: French Cream Candy
Ingredients: Take whites of two eggs; Stir in powdered sugar until stiff enough to handle; flavor with vanilla

From Trinity cook book, 1925

This cream may be used for a variety of candies.

Presented as published in 1925. 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

33Calories

6 gProtein

1 gCarbs

0 gFat

Full nutrition (6 nutrients)

Calories33 kcal

Protein6.4 g

Carbohydrates1.4 g

Total Fat0 g

Riboflavin (B2)0.2 mg

Water52 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 52. The excerpt below is the record exactly as published.

FRENCH CREAM CANDY Take whites of two eggs, half as much water. Do not beat eggs. Stir in powdered sugar until stiff enough to handle, flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.