French Cream Candy

Name: French Cream Candy
Ingredients: whites of two eggs; half as much water; powdered sugar until stiff enough to handle; flavor with vanilla; one-half English walnut

From Trinity cook book, 1925

This cream may be used for a variety of candies by using nuts, fruits, chocolate, or any flavoring or coloring desired.

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

535Calories

22 gProtein

9 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories535 kcal

Protein22 g

Carbohydrates8.9 g

Fiber4 g

Sugars1.9 g

Total Fat49 g

Saturated Fat6.8 g

Monounsaturated Fat9 g

Polyunsaturated Fat30 g

Omega-30 g

Cholesterol372 mg

Sodium147 mg

Potassium404 mg

Calcium118 mg

Iron3.5 mg

Magnesium108 mg

Phosphorus406 mg

Zinc3.1 mg

Copper1 mg

Manganese2.1 mg

Vitamin D2 mcg

Vitamin C0.8 mg

Vitamin A161 mcg

Vitamin E1.5 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate106 mcg

Choline318 mg

Caffeine0 mg

Water197 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. Roll into small balls and press one-half English walnut

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