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Gelatin Candy
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
875Calories
7 gProtein
217 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories875 kcal
Protein7 g
Carbohydrates217 g
Fiber0 g
Sugars217 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium26 mg
Potassium14 mg
Calcium14 mg
Iron0.2 mg
Magnesium5.3 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0.2 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
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 29. The excerpt below is the record exactly as published.
gelatin in the cold water. Cook sugar and hot water nearly to the soft ball stage. Add gelatin, pour into a large bowl and beat until stiff. Add vanilla, beat thoroughly and pour into a tin. Let stand until stiff. Cut in strips, pull out of tin, cut in squares and roll in equal parts of cornstarch and powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.