Molasses Candy
From Household science and arts, 1913
Presented as published in 1913. 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
2760Calories
0 gProtein
711 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories2760 kcal
Protein0.3 g
Carbohydrates711 g
Fiber0 g
Sugars708 g
Total Fat34 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol94 mg
Sodium311 mg
Potassium9972 mg
Calcium1547 mg
Iron33 mg
Magnesium1624 mg
Phosphorus222 mg
Zinc2 mg
Copper3.3 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B64.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)6.4 mg
Folate2.2 mcg
Choline93 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 73. The excerpt below is the record exactly as published.
2 c. molasses . 1 c. brown sugar 3 tbs. butter 1 tbs. vinegar RECIPE 339. 2 c. sugar } o. vinegar 2 tbs. butter RECIPE 330. 2 c. light brown sugar i c. molasses 2 tbs. water 2 tbs. lemon juice or vinegar i ts. salt 2 tbs. butter 1 ts. vaniUa RECIPE 331. 2 c. granulated sugar i o. water 1 ta, lemon juice When the sugar is a clear, yellow sirup, pour it over the peanuts. Cut the candy into squares while it is still warm. Mix MOLASSES CANDT
Cook this with the app: pantry check, scaling, and the assistant.