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Fruit Candy
From The home cook book, 1905
Serves 16
Presented as published in 1905. 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
602Calories
7 gProtein
81 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein6.9 g
Carbohydrates81 g
Fiber4.4 g
Sugars73 g
Total Fat30 g
Saturated Fat2.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium2 mg
Potassium356 mg
Calcium52 mg
Iron1.3 mg
Magnesium73 mg
Phosphorus172 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate4.9 mcg
Choline2 mg
Caffeine0.1 mg
Water17 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 180. The excerpt below is the record exactly as published.
FRUIT CANDY Cut half a pound of figs in small pieces, add a tablespoon of grated chocolate and two pounds of sugar and enough water to dissolve the sugar. Cook all together till it creams, and then add, after taking from the fire, three-quarters of a pound of seeded dates and the meats of a pound and a half of En- glish walnut
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