vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mrs. Senator Cullom's Candy
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
918Calories
3 gProtein
227 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories918 kcal
Protein3.2 g
Carbohydrates227 g
Fiber0 g
Sugars222 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium45 mg
Potassium39 mg
Calcium20 mg
Iron0.6 mg
Magnesium4.2 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 107. The excerpt below is the record exactly as published.
Mrs. Senator Cullom's Candy — Mix to- gether the whites of 2 eggs, an equal quantity of cold water, and enough confectioners' sugar to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.