vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Candy
From The encyclopaedia of practical cookery, 1892
Serves 10
Presented as published in 1892. 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
526Calories
0 gProtein
136 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein0 g
Carbohydrates136 g
Fiber0 g
Sugars136 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium124 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 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
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 285. The excerpt below is the record exactly as published.
Lemon Candy. — (1) Boil some clarified sugar to the ball, flavour with essence of Lemon, and colour it yellow with Lemons — continued. a little saffron. Work the sugar against the sides of the pan with a spatula until it turns white. Oil some tins, pour the candy in, and leave it till cold. (2) Mix wrell together 31b. of loaf sugar, broken small, 1 h teaspconfuls of cream of tartar, I h saltspoonfuls of tart; ric acid, and H teacupfuls of cold water. Stir well and let it stand for an hour; then put it over a moderate fire, and when it becomes brittle stir in 1£ teaspconfuls of essence of Lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.