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Peppermint Candy
From The Henderson cook book, 1914
Serves 3
— Mrs. Will Keith.
Presented as published in 1914. 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
775Calories
0 gProtein
200 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.5 mg
Sodium4.6 mg
Potassium5.1 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus0.4 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 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 77. The excerpt below is the record exactly as published.
PEPPERMINT CANDY. Three cups sugar, 1 cup water, 1 teaspoon butter, 1 tea- spoon vinegar, a few drops of oil of peppermint or essence of peppermint
Cook this with the app: pantry check, scaling, and the assistant.