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Walnut Candy
From The household (of the Detroit free press), 1886
Serves 16
Use hickory nuts, English walnuts, or black walnuts.
Presented as published in 1886. 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
245Calories
0 gProtein
63 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein0.1 g
Carbohydrates63 g
Fiber0 g
Sugars63 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium227 mg
Calcium69 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline2.7 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 378. The excerpt below is the record exactly as published.
WALNUT CANDY. The meats of hickory nuts, English walnuts, or black walnuts may be used according to preference in that regard. After removal from the shells in as large pieces as practicable, they are to be placed on the bot- toms of tins, previously greased, to the depth of about a half inch. Next, boil two pounds brown sugar, a half pint of water and one gill of good molasses
Cook this with the app: pantry check, scaling, and the assistant.