Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three cups granulated sugar
- three-fourths cup corn' syrup
- one-half cup water
- two cups nuts
- three cupfuls of brown sugar
- one teaspoonful of vanilla
- one cup of nut meats
- two cupfuls brown sugar
- one cupful white sugar
- one cupful chopped walnuts
- one-quarter cupful mo- lasse
- one tablespoonful butter
- four tablespoonfuls chocolate
- one teaspoonful vanilla
- one saltspoonful salt
- a pinch of salt
- a piece of butter the size of a walnut
- two eggs
- one cupful of cream over the fire
- one cup- ful milk
- butter the size of a walnut
- salt
Directions
Three cups granulated sugar, three-fourths cup corn' syrup, one-half cup water (just enough to dissolve sugar), whites of two eggs, two cups nuts (broken). Put sugar, syrup and water over the fire and stir until sugar is dissolved, let boil until the mixture forms a soft ball when dropped into cold water. When the mixture begins to thicken turn slowly into the beaten whites of two eggs, beating until thick, Add nuts (also raisins), and flavoring if desired. — Mrs. Allan F. Hunt, San Diego, Calif.
Set three cupfuls of brown sugar and one cupful of cream over the fire. When it comes to a boil, add a pinch of salt and a piece of butter the size of a walnut. Boil until it makes a soft ball in cold water. Remove from the fire and when cool (not cold) add one teaspoonful of vanilla and beat until it is creamy. Add one cup of nut meats and pour into a buttered pan. — Miss Sutherland, Tarkio, Mo.
Two cupfuls brown sugar, one cupful white sugar, one cup- ful milk, one cupful chopped walnuts, one-quarter cupful mo- lasse, one tablespoonful butter, four tablespoonfuls chocolate, one teaspoonful vanilla, one saltspoonful salt. Let the sugar, milk, butter, salt and molasses come to a boil, then add the choc- olate and nuts. Boil until it thickens, then add the vanilla. Remove it from the fire and stir and whip until it thickens. After placing on buttered tins to cool, mark in squares, cubes, diamonds or circles. — Miss Margarette A. Dermont, Williams, Ariz.