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Molasses Walnut Candy
From Kirmess cook book, 1907
Serves 20
Presented as published in 1907. 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
237Calories
1 gProtein
50 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein0.9 g
Carbohydrates50 g
Fiber0.3 g
Sugars49 g
Total Fat4.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium367 mg
Potassium993 mg
Calcium141 mg
Iron3.3 mg
Magnesium169 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline8.8 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 198. The excerpt below is the record exactly as published.
MOLASSES WALNUT CANDY. Mrs. C. Hdlsey, Newark. Boil a quart of molasses for half an hour^ then add a saltspoonful of baking soda and boil until a little dropped into cold water becomes brittle. Stir in shelled and halved walnuts
Cook this with the app: pantry check, scaling, and the assistant.