Karo Seafoam

Name: Karo Seafoam
Ingredients: three cups granulated sugar; one-half cup Karo Syrup; two-thirds cup water; the whites of two eggs; one half teaspoonful salt; one cup nut meats

From Durham cook book ..., 1921

Cut into squares when cold.

Presented as published in 1921. 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

4269Calories

55 gProtein

803 gCarbs

109 gFat

Full nutrition (33 nutrients)

Calories4269 kcal

Protein55 g

Carbohydrates803 g

Fiber16 g

Sugars737 g

Total Fat109 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1286 mg

Potassium2256 mg

Calcium311 mg

Iron8.5 mg

Magnesium265 mg

Phosphorus1183 mg

Zinc6 mg

Copper2.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 32. The excerpt below is the record exactly as published.

KARO SEAFOAM. Boil together until a soft ball may be formed when tested in cold water, three cups granulated sugar, one-half cup Karo Syrup and two-thirds cup water. When done pour the mixture gradually over the whites of two eggs which have been beaten to a stiff froth with one half teaspoonful salt. Do not relax the beating a moment until the mixture is almost stiff enough to keep form, when one cup nut meats

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