Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Nuts | 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
- two cups of grated carrots
- two cups of sugar
- four tablespoons of chopped nuts
- one pound of brown sugar
- one cup of water
- two tablespoons of vinegar
- two tablespoons of butter
- one orange
- ginger
- vinegar
Directions
110 PRAGUE CHAPTER BOOK OF RECIPES
CARROT CANDY — Two cups of grated carrots, two cups of sugar, juice and rind of one orange, scant teaspoon of ground ginger, boil until thick, add chopped nuts, set aside to cool, then form in balls and roll in granulated sugar.
MOLASSES CANDY— Boil together sixteen tablespoons of syrup, twelve of sugar and two of butter until brittle in cold water, add pinch of soda, little vanilla, four tablespoons of chopped nuts and pour on buttered pan until cool enough to pull.
BUTTERSCOTCH — One pound of brown sugar, one cup of water, two tablespoons of vinegar, cook slowly for ten minutes, then add two tablespoons of butter and boil until a drop hardens in cold water. Pour into buttered tins and as it cools mark off into squares.