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Peanut Molasses Candy
From The complete cook book, 1900
Serves 16
If wrapped neatly in waxed paper and kept in a dry place, this will keep nicely for weeks.
Presented as published in 1900. 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
507Calories
10 gProtein
81 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein9.9 g
Carbohydrates81 g
Fiber3.3 g
Sugars76 g
Total Fat22 g
Saturated Fat2.4 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat6 g
Cholesterol7.9 mg
Sodium129 mg
Potassium1481 mg
Calcium206 mg
Iron5.7 mg
Magnesium265 mg
Phosphorus171 mg
Zinc1.5 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate92 mcg
Choline31 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 144. The excerpt below is the record exactly as published.
PEANUT MOLASSES CANDY. Place in a good-sized kettle one quart of good molasses, one cup of sugar and one-quarter cup of but- ter. Boil rapidly, stirring constantly, until it will snap sharply in ice water, then add a level teaspoonful of baking soda and stir a moment. Have ready one quart of shelled peanuts, i.e., have them shelled, akinned and broken apart into halves. Add them to the candy and stir rapidly and just enough to mix well, and pour at once into flat, square, greased pans. When partly cold mark into blocks and cut through. If wrapped neatly in waxed paper and kept in a dry place, this will keep nicely for weeks. 302 The Complete Cook Book. CHOCOLATE CAEAMELS. One cup of molasses, one cup of brown sugar, one- half cup of rich milk, one-quarter cup of butter
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