Molasses Candy
From Principles of cooking, 1914
Presented as published in 1914. 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
2699Calories
0 gProtein
696 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories2699 kcal
Protein0.1 g
Carbohydrates696 g
Fiber0 g
Sugars696 g
Total Fat23 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol63 mg
Sodium250 mg
Potassium9697 mg
Calcium1365 mg
Iron31 mg
Magnesium1605 mg
Phosphorus212 mg
Zinc2 mg
Copper3.2 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)6.2 mg
Folate3.1 mcg
Choline89 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 32. The excerpt below is the record exactly as published.
molasses candy, and the caramel for peanut brittle. Peanut Brittle. — Heat two cups of sugar until melted, stirring constantly so that part of the sugar does not burn before the rest is melted. When the sugar is melted, add one cup of peanut meats and turn into a buttered pan. Ifa porous texture is desired, add one fourth teaspoon of soda as soon as the sugar is melted, and stir quickly. (Care must be taken that the sugar ROOT AND TUBER PRODUCTS amar does not boil up too quickly after the soda is added, for there is danger that the candy maker may receive a severe burn.) Molasses Candy. — Place in a large granite kettle two cups of molasses, one cup of sugar, two tablespoons of butter, and one tablespoon of vinegar or lemon juice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.