SEAFOAM
From Recipes from our hearth, 1960
Recipe by Mrs. Roger A. Snyder
Presented as published in 1960. 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
2516Calories
31 gProtein
464 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories2516 kcal
Protein31 g
Carbohydrates464 g
Fiber18 g
Sugars434 g
Total Fat71 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium129 mg
Potassium1843 mg
Calcium754 mg
Iron8.5 mg
Magnesium427 mg
Phosphorus706 mg
Zinc4.6 mg
Copper1.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.7 mg
Folate67 mcg
Choline85 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 18. The excerpt below is the record exactly as published.
SEAFOAM 2 cups brown sugar 1/2 cup water 1/4 tsp. cream of tartar Combine ingredients. Stir over medium heat until sugar is dissolved. Con- tinue cooking without stirring until the mixture threads from a spoon. Pour over two stiffly beaten egg whites, beating constantly. Add 1tsp. vanilla. Addl cup chopped nuts if desired. Drop by teaspoons on waxed paper. Mrs. Roger A, Snyder SEA FOAM CANDY 2 cups brown sugar packed 1/2 cup water 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.