Seafoam Candy
From Grange cook book and household guide, 1940
Drop by spoonfuls on buttered dish.
Presented as published in 1940. 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
1728Calories
4 gProtein
434 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1728 kcal
Protein3.7 g
Carbohydrates434 g
Fiber0 g
Sugars429 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1295 mg
Potassium607 mg
Calcium371 mg
Iron3.2 mg
Magnesium42 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 27. The excerpt below is the record exactly as published.
SEAFOAM CANDY 2 cups brown sugar ¥ teaspoon salt le cup water 1 egg white 1 tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.