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Old-Fashioned Molasses Candy
From The white ribbon cook book, 1894
Serves 8
When sufficiently cool, pull back and forth, the hands being rubbed with butter to prevent the candy from sticking to them, until the candy is of a bright yellowish brown color. If you wish, flavor with vanilla or lemon.
Presented as published in 1894. 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
45Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium228 mg
Calcium32 mg
Iron0.7 mg
Magnesium38 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.1 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 106. The excerpt below is the record exactly as published.
ld-Fashioned" Molasses Candy — Into a kettle holding 4 times the amount of molasses to be used, pour a convenient quantity of good New Orleans molasses
Cook this with the app: pantry check, scaling, and the assistant.