Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- four cups new orleans molasses
- half pound gran- ulated sugar
- half pint of water
- half cup of fondant
- two drops of essence of violet
- two drops cochineal
Directions
Four cups New Orleans molasses, butter size of a walnut. Boil until it strings or settles in cold water, then add little baking soda and stir. Take off and mix with even dishpanful popcorn thoroughly. Grease hands and make into balls, wrap- ping each with waxed paper.
Evelyn R. Lutz. CANDIED VIOLETS.
Select the desired quantity of perfect sweet violets, spread them on an inverted sieve, and stand in the air until slightly dried, but not crisp. Make a syrup from a half pound gran- ulated sugar and a half pint of water, boil until it spins a thread ; then take each violet by the stem, dip down into the hot syrup, put back on the inverted sieve, which should be slightly oiled, and stand aside for several hours. If the vio- lets then look preserved and clear, they will not require a second dipping, but if they look dry, as though a part of the leaves were not saturated with the syrup, dip them a second time. Then melt a half cup of fondant, add two drops of essence of violet and sufficient water, drop at a time to give the fondant a thin, grayish color ; then dip the violets into this one at a time, dust with sifted crystallized sugar (or granu- lated sugar) and place on oiled paper to harden.
Mrs. S. T. Roree. CANDIED ROSE LEAVES.
Proceed precisely the same as for candied violets, using a fine wire to lift the leaves in and out the syrup. The fondant must be flavored with drops of essence of rose, and colored with two drops cochineal.
Mrs. S. T. Rorer.
CANDIES. 233