Martha Washington Candy

Name: Martha Washington Candy
Ingredients: two ten cent cakes of chocolate; one inch of parafine; five cups sugar; three cups water; one and one-half tablespoons vinegar; whites of three eggs; two tablespoons vanilla

From The Central cook book, 1924

Mrs. J. A. CoLemMan.

Presented as published in 1924. 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

4169Calories

19 gProtein

1006 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories4169 kcal

Protein19 g

Carbohydrates1006 g

Fiber0 g

Sugars1008 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium247 mg

Potassium275 mg

Calcium120 mg

Iron3.2 mg

Magnesium32 mg

Phosphorus300 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water859 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 62. The excerpt below is the record exactly as published.

Martha Washington Candy Melt two ten cent cakes of chocolate and one inch of parafine in double boiler. Keep warm while preparing filling, five cups sugar three cups water, one and one-half tablespoons vinegar. Let boil with candy thermometer standing in pan until it regis- ters 240 degrees, while cooking take whites of three eggs beaten stiff, add two tablespoons vanilla

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