vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Mexican Candy
From The Toronto Cook Book, 1915
Serves 12
Presented as published in 1915. 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
421Calories
6 gProtein
41 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein5.9 g
Carbohydrates41 g
Fiber2 g
Sugars36 g
Total Fat28 g
Saturated Fat2.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol6.5 mg
Sodium14 mg
Potassium225 mg
Calcium77 mg
Iron1.1 mg
Magnesium58 mg
Phosphorus150 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.4 mcg
Choline2.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 36. The excerpt below is the record exactly as published.
Mexican Candy Put into saucepan two cups of brown sugar and a half cup of milk and cook gently until a little put into cold water can be rolled into a ball; stir constantly while boiling, as it scorches easily; when it reaches the proper stage, which will be in about eight minutes, add two tablespoonfuls of butter, and as soon as melted take from the fire; beat until the mixture seems slightly granulated and stir in a pound of English walnuts
Cook this with the app: pantry check, scaling, and the assistant.