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Stick Candy
From Harper's cook book encyclopædia, 1902
Serves 20
For clear candy, pour into plates when nearly cold and mark off into squares or flat sticks.
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
263Calories
0 gProtein
68 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories263 kcal
Protein0 g
Carbohydrates68 g
Fiber0 g
Sugars68 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium42 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0 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
Water24 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 85. The excerpt below is the record exactly as published.
Stick Candy. — Put 3 lbs. of granu- lated sugar in a kettle with two tea- cups of water and a teaspoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.