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London Candy
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost of treacle, 6d.
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
862Calories
0 gProtein
235 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein0.5 g
Carbohydrates235 g
Fiber1.3 g
Sugars232 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium184 mg
Potassium258 mg
Calcium55 mg
Iron12 mg
Magnesium36 mg
Phosphorus32 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate3.8 mcg
Choline2.1 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 866. The excerpt below is the record exactly as published.
London Candy. — Butter the inside uf a preservuag-pan rather thickly with fresh butter, and have ready prepared two or three buttered plates, a pastry -board di-edged with flour, and a few strips of whity -brown paper. Put a quart of good treacle into the pan, and with it the grated rind and strained juice of a large, fresh lemon, a tea-spoonful of powdered ginger, and half a tea-spoonful of powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.