Sugar Candy
From Six little cooks, 1910
Presented as published in 1910. 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
4688Calories
0 gProtein
1202 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories4688 kcal
Protein0 g
Carbohydrates1202 g
Fiber0 g
Sugars1204 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium25 mg
Potassium34 mg
Calcium35 mg
Iron0.7 mg
Magnesium8.6 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 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
Water465 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 77. The excerpt below is the record exactly as published.
SUGAR CANDY. Six cnps of sugar, one of vinegar, one of water. One tablespoonful butter, put in at the last with one teaspoon- ful saleratus
Cook this with the app: pantry check, scaling, and the assistant.