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Nut Candy
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Use various nuts like peanuts, cocoanuts, walnuts, hickory, and Brazil nuts. Peanuts should be roasted and cleaned.
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
491Calories
10 gProtein
65 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein10 g
Carbohydrates65 g
Fiber3.9 g
Sugars47 g
Total Fat22 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium431 mg
Calcium54 mg
Iron1.6 mg
Magnesium50 mg
Phosphorus227 mg
Zinc1 mg
Copper0.5 mg
Manganese0.5 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 157. The excerpt below is the record exactly as published.
NUT CANDY. FIVE KINDS OF NUT CANDY. Take two pounds of sugar, one pound of glucose, half a pint of water, about two pounds of nut meat
Cook this with the app: pantry check, scaling, and the assistant.