U. D. C. Cocoanut Candy

Name: U. D. C. Cocoanut Candy
Ingredients: Two cups of white sugar; One-half cup of milk; One cup of grated cocoanut; One teaspoonful of vanilla; Butter the size of an egg

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

1635Calories

4 gProtein

407 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories1635 kcal

Protein4 g

Carbohydrates407 g

Fiber0 g

Sugars408 g

Total Fat5.2 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium51 mg

Potassium198 mg

Calcium154 mg

Iron0.2 mg

Magnesium16 mg

Phosphorus123 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 10. The excerpt below is the record exactly as published.

U. D. C. COCOANUT CANDY Two cups of white sugar, One-half cup of milk, One cup of grated cocoanut, One teaspoonful of vanilla, Butter the size of an ^g^. Put sugar, milk and butter on to cook. Let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove, and beat in the cocoanut until it becomes creamy. Pour into buttered plates and cut into squares when cold. MEXICAN KISSES Three cups of white sugar, One cup of milk. Butter the size of an ^gg

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