vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Molasses Candy
From The New century cook book, 1899
Serves 12
Presented as published in 1899. 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
225Calories
0 gProtein
58 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories225 kcal
Protein0 g
Carbohydrates58 g
Fiber0 g
Sugars58 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol11 mg
Sodium21 mg
Potassium807 mg
Calcium114 mg
Iron2.6 mg
Magnesium134 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline7.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The New century cook book (1899), page 145. The excerpt below is the record exactly as published.
Molasses Candy. One cup molasses, one cup sugar, butter the size of an egg, one tablespoon vinegar. Boil until it hardens when dropped in cold water, and when done stir in a teaspoonful of soda. Gertrude Webster. Molasses Candy. Two cups New Orleans molasses, one cup white sugar, butter one-half size of an egg, two teaspoonfuls vinegar
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