Nut Candy
From The Common sense recipe book, 1898
Presented as published in 1898. 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
5858Calories
51 gProtein
668 gCarbs
338 gFat
Full nutrition (34 nutrients)
Calories5858 kcal
Protein51 g
Carbohydrates668 g
Fiber26 g
Sugars599 g
Total Fat338 g
Saturated Fat33 g
Monounsaturated Fat180 g
Polyunsaturated Fat104 g
Omega-30 g
Cholesterol22 mg
Sodium82 mg
Potassium1919 mg
Calcium479 mg
Iron11 mg
Magnesium489 mg
Phosphorus1332 mg
Zinc19 mg
Copper4.2 mg
Manganese10 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate0 mcg
Choline33 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 101. The excerpt below is the record exactly as published.
Three cups of confectioner’s sugar, three-quarters cup milk; boil ten minutes; add one pound pecans broken into small pieces
Cook this with the app: pantry check, scaling, and the assistant.