vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pulled Candy
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
774Calories
1 gProtein
200 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0.6 g
Carbohydrates200 g
Fiber0.9 g
Sugars196 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol42 mg
Sodium62 mg
Potassium318 mg
Calcium182 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.7 mcg
Choline6.3 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 36. The excerpt below is the record exactly as published.
Pulled Candy Put six cups of light brown sugar with three cups of water and cook without stirring until it will become brittle if a few drops are put into cold water. When you are sure that this stage is reached, add the finely grated peel of two lemons and one-half cup of butter
Cook this with the app: pantry check, scaling, and the assistant.