New Nut Candy
From Durham cook book ..., 1921
Recipe by Miss Elizabeth Lumpkin.
Presented as published in 1921. 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
2708Calories
6 gProtein
698 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2708 kcal
Protein6.4 g
Carbohydrates698 g
Fiber0 g
Sugars698 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium93 mg
Potassium13 mg
Calcium29 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus0 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 29. The excerpt below is the record exactly as published.
NEW NUT CANDY. Three cups granulated sugar, three fourths cup white Karo syrup, one large cup cold water, whites of tAVo eggs, beaten stiff, one cup English or black Avalnuts
Cook this with the app: pantry check, scaling, and the assistant.