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Spun Sugar (Sucre file)
From The Swedish, French, American cook book, 1918
Serves 6
Used for garnishing of different cold desserts.
Presented as published in 1918. 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
398Calories
0 gProtein
103 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein0 g
Carbohydrates103 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium690 mg
Calcium2.5 mg
Iron0.2 mg
Magnesium0.8 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 633. The excerpt below is the record exactly as published.
Spun Sugar ( Sucre file ) Take three cups best lump sugar, one cup water, and a small pinch of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.