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Sugar Nut Candy

Name: Sugar Nut Candy
Yield: 20 servings
Ingredients: Three pounds of white sugar; half a pint of water; half a pint of vinegar; a quarter of a pound of butter; one pound of hickory nut kernels

From Original White House Cookbook, 1887

Serves 20

Any nuts can be used.

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

413Calories

3 gProtein

72 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories413 kcal

Protein2.9 g

Carbohydrates72 g

Fiber1.5 g

Sugars68 g

Total Fat19 g

Saturated Fat1.6 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat5 g

Cholesterol13 mg

Sodium2.1 mg

Potassium102 mg

Calcium16 mg

Iron0.5 mg

Magnesium40 mg

Phosphorus78 mg

Zinc1 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A1.6 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate9.1 mcg

Choline0 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 290. The excerpt below is the record exactly as published.

SUGAR NUT CANDY. Three pounds of white sugar, half a pint of water, half a pint of vinegar, a quarter of a pound of butter

Cook this with the app: pantry check, scaling, and the assistant.