Sugar Drops
From Six little cooks, 1910
These were a crowning success of the day.
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
2447Calories
38 gProtein
541 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories2447 kcal
Protein38 g
Carbohydrates541 g
Fiber0 g
Sugars453 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium291 mg
Potassium439 mg
Calcium138 mg
Iron10 mg
Magnesium56 mg
Phosphorus518 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.8 mg
Folate275 mcg
Choline588 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 61. The excerpt below is the record exactly as published.
sugar drops," a confection not named in her mother's list ; so she copied it into her book and made half the quantity, for fear they should not turn out well. No. 165 — SUOAB DROPS. Beat the whites and yolks of four eggs separately to a light foam; dilute the yolks with two teaspoonfuls of water, add the whites and beat for some time together; then add by degrees a pound of fine powdered sugar, and afterward a quarter of a pound of flour, beating con- stantly. Flavor with extract of lemon or orange juice
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