vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stick Candy
From Original White House Cookbook, 1887
Serves 2
May be colored if desired.
Presented as published in 1887. 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
904Calories
0 gProtein
233 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories904 kcal
Protein0 g
Carbohydrates233 g
Fiber0 g
Sugars232 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.8 mg
Potassium208 mg
Calcium7.7 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus1.3 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
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 289. The excerpt below is the record exactly as published.
STICK CANDY. One pound of granulated sugar, one cupful of water, a quarter of a cup- ful of vinegar, or half a teaspoonful of cream of tartar, one small table- spoonful of glycerine. Flavor with vanilla, rose or lemon. Boil all except the fiavoring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a teaspoonful of soda. After pouring upon platters to cool, pour two teaspoonfuls of fiavoring
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