Molasses Candy
From Six little cooks, 1910
Never stir molasses candy while it is boiling.
Presented as published in 1910. 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
1928Calories
0 gProtein
448 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1928 kcal
Protein0.2 g
Carbohydrates448 g
Fiber0 g
Sugars448 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol58 mg
Sodium128 mg
Potassium4846 mg
Calcium687 mg
Iron16 mg
Magnesium803 mg
Phosphorus109 mg
Zinc1 mg
Copper1.6 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0.8 mcg
Choline49 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 13. The excerpt below is the record exactly as published.
MOLASSES CANDY. One cup molasses, one cup sugar, two tablespoons melted butter, one do. vinegar; boil without stirring until it hardens in cold water, then stir in a teaspoonful soda
Cook this with the app: pantry check, scaling, and the assistant.