Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | 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 pounds granulated sugar
- one pint cream
- four pounds sugar
- a piece of butter the size of a hen egg
- a pound of butter
- one coffee-cupful rich cream
- one coffee-cupfiil brown sugar
- seven even table-spoonfuls grated chocolate
- one half pinf water
- two table-spoonfuls cider vinegar
- one table-spoonful of butter
- one tea-spoonful of vanilla
- one tea-cupful of vine- gar
- one large tea-spoonful of salt
- two tea-cupfuls of cream
- one eighth of a pound of butter
- butter the size of a hen egg
Directions
One coffee-cupful rich cream, one coffee-cupfiil brown sugar,
136 CONFECTIONEEY EECIPES.
one of molasses, a piece of butter the size of a hen egg. Boil all twenty minutes ; then add seven even table-spoonfuls grated chocolate and boil until done. Pour into a buttered dish, and as soon as of the right consistency, cut or mark into squares.— Mrs. W. Jones.
CREAM CANDY. Three pounds granulated sugar, one pint cream, one half pinf water, two table-spoonfuls cider vinegar, one table-spoonful of butter. Boil very quickly ; when just done and ready to pour out, put in one tea-spoonful of vanilla. — Mrs. Georgia Kdkr.
Four pounds sugar, water to dissolve, one tea-cupful of vine- gar, one large tea-spoonful of salt. Boil all together iifteen min- utes; add two tea-cupfuls of cream, one eighth of a pound of butter; flavor with vanilla. -r-Mrs. James Hughes.