Vinegar Candy
From Household science and arts, 1913
Presented as published in 1913. 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
1570Calories
0 gProtein
401 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories1570 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium9.1 mg
Potassium16 mg
Calcium15 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 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
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 73. The excerpt below is the record exactly as published.
2 c. sugar } o. vinegar 2 tbs. butter RECIPE 330. 2 c. light brown sugar i c. molasses 2 tbs. water 2 tbs. lemon juice or vinegar i ts. salt 2 tbs. butter 1 ts. vaniUa RECIPE 331. 2 c. granulated sugar i o. water 1 ta, lemon juice When the sugar is a clear, yellow sirup, pour it over the peanuts. Cut the candy into squares while it is still warm. Mix MOLASSES CANDT the molasses, sugar, and butter together ; put the mixtul*e into a saucepan and cook it slowly untU the sugar is dis- solved. Boil it until it forms a hard ball when dropped into cold water. Add the vinegar and continue the cooking until the mixture will become brittle. Poui^it into a buttered pan and mark it off into squares while it is warm. VINEGAR CAND
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