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Lemon Cream Candy
From The new practical housekeeping, 1890
Serves 13
Use the same recipe, substituting vanilla flavoring instead of lemon for Vanilla Cream Candy.
Presented as published in 1890. 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
817Calories
0 gProtein
212 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein0.2 g
Carbohydrates212 g
Fiber0.3 g
Sugars210 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium101 mg
Potassium55 mg
Calcium8 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8.5 mcg
Choline2.3 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 122. The excerpt below is the record exactly as published.
Lemxm Cream Candy. — Steep grated peel of one lemon in juice of two one hour and strain, squeezing cloth hard to get out all the strength ; boil six pounds best white sugar with three cups water until it Jiardens in cold water ; stir in the lemon juice, boil one min- 148 CONFECTIONERY. nte, add one teaspoon dry soda
Cook this with the app: pantry check, scaling, and the assistant.