vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Candy
From The white ribbon cook book, 1894
Serves 20
The mass must be worked enough to distribute the acid and lemon extract evenly, but no more, as too much handling destroys its transparency.
Presented as published in 1894. 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
330Calories
0 gProtein
85 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein0 g
Carbohydrates85 g
Fiber0 g
Sugars85 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium123 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 106. The excerpt below is the record exactly as published.
Lemon Candy — Into a bright tinned kettle put 3}4 lbs. of sugar, Ij^ pints of water, and a full tablespoonful of cream of tartar. Place over 218 White Ribbon Cook Book. a hot fire and stir -antil the lumps disappear. Boil briskly until the candy is hard and brittle when a little is thrown into cold water. Take the candy from the fire and pour it on a large platter, greased with a little butter. When cooled sufficiently to be handled, add a teaspoonful of finely powdered tartaric acid, and the same quantity of extract of lemon
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