vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Molasses Kisses
From The Toronto Cook Book, 1915
Serves 12
Presented as published in 1915. 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
341Calories
0 gProtein
88 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories341 kcal
Protein0 g
Carbohydrates88 g
Fiber0 g
Sugars88 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium12 mg
Potassium606 mg
Calcium58 mg
Iron1.4 mg
Magnesium67 mg
Phosphorus8.8 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
Water6.3 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 37. The excerpt below is the record exactly as published.
Molasses Kisses Boil together four cups of granulated sugar, one cup of molasses, one tablespoon of butter and one tablespoon of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.