Turron de Vino (Wine Candy)
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
1086Calories
19 gProtein
205 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1086 kcal
Protein19 g
Carbohydrates205 g
Fiber0 g
Sugars202 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium221 mg
Potassium327 mg
Calcium95 mg
Iron3.2 mg
Magnesium31 mg
Phosphorus320 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate72 mcg
Choline447 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 87. The excerpt below is the record exactly as published.
TURRON DE VINO (WINE CANDY)— CHILEAN Boil to a syrup a cup of sugar and half a cup of wine. As soon as it will form a ball when dropped into cold water, remove from the fire and beat slowly into the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.