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Nut Candy
From The national course in home economics, 1917
Serves 6
Use any nuts desired.
Presented as published in 1917. 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
296Calories
0 gProtein
77 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories296 kcal
Protein0 g
Carbohydrates77 g
Fiber0 g
Sugars75 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.8 mg
Sodium2.7 mg
Potassium345 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 234. The excerpt below is the record exactly as published.
NUT CANDY. In one gill of cold water dissolve one pound of sugar and one-half salt-spoonful of cream of tartar. Place over the fire and cook till brittle, stirring in one-quarter of an ounce of butter. Shell some peanuts or any other nuts desired.
Cook this with the app: pantry check, scaling, and the assistant.