Mexican Sugar Candy
From My best 250 recipes, 1907
Take from the fire, add the nuts, stir until it granulates, and turn into a shallow, greased pan. Quickly flatten it out, and when cold break into squares.
Presented as published in 1907. 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
1808Calories
20 gProtein
227 gCarbs
95 gFat
Full nutrition (32 nutrients)
Calories1808 kcal
Protein20 g
Carbohydrates227 g
Fiber6.8 g
Sugars212 g
Total Fat95 g
Saturated Fat12 g
Monounsaturated Fat48 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium795 mg
Calcium367 mg
Iron2.9 mg
Magnesium151 mg
Phosphorus545 mg
Zinc5.7 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K4.9 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline43 mg
Water218 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 43. The excerpt below is the record exactly as published.
MEXICAN SUGAR CANDY Shell sufficient pecans to make half a pint of meats. Put a cupful of granulated sugar into an My Best 250 Recipes 149 iron saucepan, stir until it melts but do not let it burn. Take from the fire and when slightly cooled add a cupful of milk, another cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.