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Molasses Candy (Mrs. Benham)
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
314Calories
0 gProtein
81 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories314 kcal
Protein0 g
Carbohydrates81 g
Fiber0 g
Sugars81 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium606 mg
Calcium85 mg
Iron2 mg
Magnesium100 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline5.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 110. The excerpt below is the record exactly as published.
MOLASSES CANDY. Mrs. Benham. One cup molasses, two cups sugar, one tablespoon vin- egar, a little butter and vanilla; boil ten minutes, then cool it enough to pull. MOLASSES CANDY. Julia French. One cup molasses, one cup sugar, one tablespoon vine- gar
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