Velvet Molasses Candy
From Principles of food preparation, 1914
Save a portion for a test to be made later.
Presented as published in 1914. 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
3294Calories
0 gProtein
848 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories3294 kcal
Protein0 g
Carbohydrates848 g
Fiber0 g
Sugars850 g
Total Fat13 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium138 mg
Potassium4854 mg
Calcium698 mg
Iron16 mg
Magnesium807 mg
Phosphorus108 mg
Zinc1 mg
Copper1.7 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline44 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 81. The excerpt below is the record exactly as published.
Velvet Molasses Candy Ingredients. Molasses and water in equal parts. Three times as much sugar as water, and one-fourth as much vinegar as water. About a tablespoonful of butter to every cup of sugar.
Cook this with the app: pantry check, scaling, and the assistant.