Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
154
Calories
0g
Protein
12g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 cups sugar
- 3 tablespoonfuls vinegar
- 4 tablespoonfuls butter
- one-half inch deep
Directions
1
Fill a tin one-half inch deep with the nuts. Cook sugar with a little water until it crackles when tried in cold water, pour over the nuts.
2
VINEGAR CANDY
3
2 cups sugar. I 3 tablespoonfuls vinegar.
4
y2 cup water. j 4 tablespoonfuls butter.
5
Cook all together until it hardens when tried in cold water. Pour in a buttered pan. When cool enough to handle pull until it is white and creamy looking, cut in squares or sticks.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive