Lemon Candy

Name: Lemon Candy
Ingredients: three and one-half pounds of sugar; one and one-half pints of water; one teaspoon of cream of tartar; a teaspoon of tartaric acid; the same quantity of extract of lemon

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

This method may be used for preparing all other candies.

Presented as published in 1902. 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

6137Calories

0 gProtein

1585 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories6137 kcal

Protein0 g

Carbohydrates1585 g

Fiber0 g

Sugars1585 g

Total Fat5.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium40 mg

Potassium850 mg

Calcium38 mg

Iron1 mg

Magnesium12 mg

Phosphorus0.5 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 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

Water712 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 97. The excerpt below is the record exactly as published.

LEMON CANDY. Pat into a kettle, three and one-half pounds of sugar, one and one-half pints of water, and one teaspoon of cream of tartar. Let it boil until it becomes brittle when dropped in cold water; when sufficiently done take off the fire and poor in a shallow dish which has been greased with a little butter. When this has cooled bo that it can be handled, add a teaspoon of tartaric acid and the same quantity of - extract of lemon

Cook this with the app: pantry check, scaling, and the assistant.