Pecan Candy
From Natchez recipes, 1900
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
4130Calories
20 gProtein
827 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories4130 kcal
Protein20 g
Carbohydrates827 g
Fiber6.8 g
Sugars815 g
Total Fat108 g
Saturated Fat12 g
Monounsaturated Fat48 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol61 mg
Sodium685 mg
Potassium810 mg
Calcium375 mg
Iron3.2 mg
Magnesium153 mg
Phosphorus548 mg
Zinc5.8 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K4.9 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Natchez recipes (1900), page 7. The excerpt below is the record exactly as published.
PECAN CANDY j Mix four cups sugar, one cup of dark Karo, one cup milk, and one-quarter teaspoon salt. Cook until mixture boils up well. Add one cup or more of pe- cans. Cook until it will cream well in saucer. Add one large tablespoon but- te
Cook this with the app: pantry check, scaling, and the assistant.