vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Cream Candy (Uncooked)
From The new practical housekeeping, 1890
Serves 10
Nuts of any kind may be made into candy by using the meats for the foundation or inside of little balls of paste.
Presented as published in 1890. 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
449Calories
2 gProtein
112 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein2 g
Carbohydrates112 g
Fiber2.5 g
Sugars107 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium17 mg
Potassium218 mg
Calcium23 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline32 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 121. The excerpt below is the record exactly as published.
French Cream Candy (Uncooked). — Used by all confectioners. Mix whites of two eggs and their bulk in water in a large bowl : beat very well, add a dessert-spoon vanilla and about two pounds "XXX" confectioners' sugar finest grade of powdered sugar), well sifted, beat well, and the paste is ready Take one-half pound dates, xemove stones, put in a piece of tho candy paste and roll each one in granulated sugar. For Fig Candy^ split one-half pound figs
Cook this with the app: pantry check, scaling, and the assistant.