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Plain Molasses Candy
From The household cook book, 1902
Serves 12
Adding sugar makes the candy more brittle.
Presented as published in 1902. 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
230Calories
0 gProtein
59 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein0 g
Carbohydrates59 g
Fiber0 g
Sugars59 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium26 mg
Potassium831 mg
Calcium129 mg
Iron2.7 mg
Magnesium135 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.2 mcg
Choline7.8 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 339. The excerpt below is the record exactly as published.
PLAIN MOLASSES CANDY.— Take 2 cups of molasses, 1 cup of brown sugar and 1 tablespoon of butter, and boil until it will hard- en in cold water; then stir in 1 tablespoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.