Pulled Cream Mints
From Anson County cook book, 1928
Recipe by Mrs. T. J. Fetxer.
Presented as published in 1928. 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
2323Calories
0 gProtein
601 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories2323 kcal
Protein0 g
Carbohydrates601 g
Fiber0 g
Sugars602 g
Total Fat35 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol94 mg
Sodium17 mg
Potassium22 mg
Calcium19 mg
Iron0.3 mg
Magnesium4.8 mg
Phosphorus7.7 mg
Zinc0.1 mg
Copper0.1 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
Water243 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 51. The excerpt below is the record exactly as published.
PULLED CREAM MINTS 3 cups sugar Water to dissolve sugar 3 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.