Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
216
Calories
9g
Protein
6g
Fat
31g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
| 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
- three cups sugar
- one cup corn syrup
- one-half cup water
- one teaspoon vanilla
- three eggs
Directions
1
Boil three cups sugar, one cup corn syrup, one-half cup water, until when dropped in cold water the mixture will become brittle. Pour over the beaten whites of three eggs and beat rapidly. As it thickens add one teaspoon vanilla and one cup chopped nuts. Pour on greased plate and cut in squares. Mrs. C. E. Cook.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive