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Sienna Candy
From With a saucepan over the sea, 1902
Serves 16
Presented as published in 1902. 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
602Calories
14 gProtein
58 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein14 g
Carbohydrates58 g
Fiber8.5 g
Sugars44 g
Total Fat39 g
Saturated Fat3.1 g
Monounsaturated Fat24 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium521 mg
Calcium167 mg
Iron2.9 mg
Magnesium178 mg
Phosphorus329 mg
Zinc2.5 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate26 mcg
Choline31 mg
Caffeine0.9 mg
Water14 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 73. The excerpt below is the record exactly as published.
SIENNA CANDY. (Italy.) Boil I pint of honey, 2 pounds of chopped almonds, ^ pound of chopped filberts or pecans, a teaspoonful of cinnamon in powder, and % pound of grated chocolate.
Cook this with the app: pantry check, scaling, and the assistant.