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Molasses Candy with Nuts
From The home cook book, 1905
Serves 6
Use pure New Orleans molasses if available.
Presented as published in 1905. 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
209Calories
0 gProtein
54 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein0 g
Carbohydrates54 g
Fiber0 g
Sugars54 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium11 mg
Potassium404 mg
Calcium57 mg
Iron1.3 mg
Magnesium67 mg
Phosphorus9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 179. The excerpt below is the record exactly as published.
MOLASSES CANDY WITH NUTS Put one tablespoon of butter, two tablespoons of water, and one cup of sugar in a kettle. Stir and watch when the mixture boils. Then add half a cup of molasses
Cook this with the app: pantry check, scaling, and the assistant.