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Peanut Honey Candy
From The bride's 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
201Calories
2 gProtein
48 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein2.2 g
Carbohydrates48 g
Fiber0 g
Sugars33 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium114 mg
Calcium8.7 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus75 mg
Zinc0.9 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline0 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 100. The excerpt below is the record exactly as published.
PEANUT HONEY CANDY Pop the dried corn in a regular popper or a covered iron frying pan, shaking vigorously and taking care not to let it burn. A cup of dried corn will nlkke three quarts when popped. It is good mixed with a little salt or melted butter and salt. To make a sweet of it, combine with syrup. Boil together one cup corn syrup and one tablespoon vinegar
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