vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Nut Candy Bars
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
322Calories
4 gProtein
60 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein3.8 g
Carbohydrates60 g
Fiber2.2 g
Sugars57 g
Total Fat9.5 g
Saturated Fat0.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol1.3 mg
Sodium16 mg
Potassium737 mg
Calcium133 mg
Iron2.6 mg
Magnesium149 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate7.9 mcg
Choline15 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 35. The excerpt below is the record exactly as published.
Nut Candy Bars One cup molasses one cup sugar (granulated), one teaspoon butter. Boil until it is brittle when dropped into cold water. Remove from fire and add one teaspoon dry cooking soda, one teaspoon vanilla and one cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.