vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sea Foam Candy
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Harry Stearns, 134 So. 19th Ave., Maywood, 111.
Presented as published in 1912. 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
718Calories
13 gProtein
149 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein13 g
Carbohydrates149 g
Fiber0 g
Sugars147 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium186 mg
Potassium340 mg
Calcium183 mg
Iron2.8 mg
Magnesium26 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline297 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 389. The excerpt below is the record exactly as published.
SEA FOAM CANDY.— Cook 3 cups of light brown sugar, 1 cup water, 1 tablespoon vinegar until it forms a hard ball when dropped into cold water. Pour it over the stiffly beaten whites of 8 eggs, beating constantly until it is stiff. Then work in y^ teaspoon of vanilla.
Cook this with the app: pantry check, scaling, and the assistant.