Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Peppermint | 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
- one cup of water
- one teaspoonful of vanilla
- two cups of sugar
- four tablespoons molasses
- one-half cup of vinegar
- one-half cup of butter
- half cup of vinegar
- 4 cup of molasses
- one teaspoon of vanilla
- two quarts peanuts
- one half cup of molasse
- one-half cup of milk
- two squares of chocolate
- four squares of chocolate
- two teaspoons of vanilla
- one-half cups of sugar
- one teaspoon of peppermint
- a pinch of cream tartar
- a cup of butter half cup of vinegar
- a piece of butter
- a cup of milk
- a cup of molasses
- two table- spoonfula of vinegar
- four ta- blespoons water
- two cvips of sugar
- one scant cup of molasses
- one-half cuj
- butter half the size of an egg
- vinegar
Directions
Twu cups of white sugar, one cup of water, two table- spoonfula of vinegar, butter size of an egg, a pinch of cream tartar, one teaspoonful of vanilla. Do not stir at all, and boil until it will harden in cold water. When cool enough, stretch and cut with scissors in small pieces. BUTTER SCOTCH No. 1.
Two cups of sugar, four tablespoons molasses, four ta- blespoons water, one-half cup of vinegar. Cook until it har- dens, then add one-half cup of butter. Flavor with vanilla. Pour into buttered tins and cut in squares.
All Kinds of Nuts, Figs and Dates.
100 BUTTEK SCOTCH No. 2. Two cvips of sugar,a cup of butter half cup of vinegar,l-4 cup of molasses. Boil till very thick and brittle, then one teaspoon of vanilla and pour very thin on buttered tins. Very nice peanut taflfy can be made from this by omitting the va- nilla and adding two quarts peanuts.
CHOCOLATE CAEAMELS No. 1. Two cups of sugar, one half cup of molasse. one-half cup of milk, butter half the size of an egg, not quite two squares of chocolate. Boil about ten minutes, then take from the stove and beat until it sugars around the edge of the dish. Pour in pans and cool.
CHOCOLATE CARAMELS No. 2. Two cups of sugar, one scant cup of molasses, one-half cup of milk. Boil fifteen minutes ; when nearly done stir in four squares of chocolate and a piece of butter. Flavor with vanilla.
CHOCOLATE CARAMELS No. 3. Two cups of sugar,two-thirds of a cup of milk,two-thirds of a cup of molasses, butter size of an egg, two squares of chocolate, two teaspoons of vanilla. Cook slowly twenty minutes, then beat till cool.
PEPPERMINTS.
Two and one-half cups of sugar and one-half cuj) of milk. Boil four minutes, take from the fire and add one teaspoon of peppermint. Beat steadily till it will harden upon paraffine paper without running. Drop on, a teaspoonful at a time, as quickly as possible. If the last sugars in the saucepan be- fore it can be used, add milk and pat upon the stove again for a few minutes.