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Vanilla Sugar
From Mrs. Lincoln's Boston cook book, 1884
Serves 16
Alternatively, cut the beans into small pieces, split them to expose the seeds, and put an ounce of the beans in a small jar with a pound of sugar.
Presented as published in 1884. 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
114Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories114 kcal
Protein0 g
Carbohydrates28 g
Fiber0 g
Sugars29 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium3.2 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 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
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 256. The excerpt below is the record exactly as published.
Vanilla Sugar. — One pound of lump sugar and one ounce of Mexican vanilla beans
Cook this with the app: pantry check, scaling, and the assistant.