Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- five pounds of sugar
- six pounds
- three pounds of pure soft water into a kettle
- one pound of pure honey
- an ounce of cream of tartar
- an ounce of pulverized alum
- two tumblers of water
Directions
Take five pounds of sugar and half an ounce of cream of tartar ; break the sugar and add two tumblers of water ; when the sirup boils up throw in a little water, and take it from the fire and skim it ; continue to do this while any impurities rise, then boil slowly without stirring until it is brittle when dropped in cold water. Have the pans ready battered. Pour but little in each pan. Cool speedily by setting the pans on ice or floating in water, and pull the candy as soon as it can be handled. If not pulled very warm it cannot be worked, as it is very brittle. Pull it back and forth with the hands until it is as white as possible, then twist it in small strings and break into sticks. This candy requires great care to make and not have it grain, but is as good as any confectioner's when properly made.
MUS. J. H. GREENE.
Put six pounds of "A." sugar, and three pounds of pure soft water into a kettle, and let them come to a boil, then add one pound of pure honey and a quarter of an ounce of pulverized alum. Mix well, stirring briskly during the operation. When cool, it is ready for use.