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Peppermint Candy
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
205Calories
0 gProtein
52 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories205 kcal
Protein0.2 g
Carbohydrates52 g
Fiber0.2 g
Sugars50 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.9 mg
Sodium34 mg
Potassium5.4 mg
Calcium10 mg
Iron1 mg
Magnesium1.1 mg
Phosphorus2.5 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)0.2 mg
Folate4 mcg
Choline0.4 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 83. The excerpt below is the record exactly as published.
PEPPERMINT CANDY 2 teacups white sugar, 1 tablespoon butter, 1 tablespoon vinegar and ^ teaspoon soda, ^ cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.