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Sour Cream Candy
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Presented as published in 1907. 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
292Calories
1 gProtein
65 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein0.8 g
Carbohydrates65 g
Fiber0 g
Sugars63 g
Total Fat4.7 g
Saturated Fat2.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol14 mg
Sodium24 mg
Potassium96 mg
Calcium62 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline1 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 132. The excerpt below is the record exactly as published.
OUR CREAM' CANDY. Mrs. Elizabeth S. Huey. Two cups brown sugar, one cup white sugar, one cup sour cream, one teaspoon vanilla, one teaspoonful butter
Cook this with the app: pantry check, scaling, and the assistant.