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Spanish Candy
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
464Calories
15 gProtein
48 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein15 g
Carbohydrates48 g
Fiber4.8 g
Sugars41 g
Total Fat28 g
Saturated Fat3.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat8.8 g
Cholesterol0 mg
Sodium41 mg
Potassium400 mg
Calcium59 mg
Iron2.6 mg
Magnesium96 mg
Phosphorus213 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.9 mg
Folate136 mcg
Choline30 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Spanish Oandy. Roast 1 pound of shelled peanuts until brown, skin and grind fine. Put in saucepan with 1 pint of sugar syrup
Cook this with the app: pantry check, scaling, and the assistant.