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Old Fashioned Molasses Candy
From The Landmarks club cook book, 1903
Serves 10
The more it is pulled, the lighter it will be in color.
Presented as published in 1903. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.3 kcal
Protein0 g
Carbohydrates1.9 g
Fiber0 g
Sugars1.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium127 mg
Potassium37 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus0.8 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
Choline0.3 mg
Caffeine0 mg
Water0.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 135. The excerpt below is the record exactly as published.
OLD FASHIONED MOLASSES CANDY. Tnto a kettle, holding at least four times the amount of mo- lasses to be used, pour a quantity of good Porto Rico molasses ; place over the fire and boil slowly about half an hour, stirring constantly to diminish the quantity. If there is danger of its running over, remove to back of stove, or check the fire. Be careful not to let it burn, especially toward the close of its boiling. Drop a little in cold water ; if brittle and will snap apart like a pipe-stem, add a small teaspoon of carbonate of soda
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