vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Layer Candy
From The farm cook & rule book, 1923
Serves 8
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
336Calories
4 gProtein
59 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein4.3 g
Carbohydrates59 g
Fiber1.5 g
Sugars55 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium1226 mg
Potassium223 mg
Calcium60 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.9 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.4 mg
Caffeine2.7 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 27. The excerpt below is the record exactly as published.
Layer Candy 2 cupfuls sugar 1 teaspoonful vanilla 1 cupful milk % cupful nut meats 2 tablespoonfuls butter fruit preserves 2 squares chocolate speck of salt
Cook this with the app: pantry check, scaling, and the assistant.