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 |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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 quarts of fresh
- one quart of water
- three pounds of sugar allow half a teacupful of water
- one cup molasses
- two cups sugar
- one tablespoonful of vine- gar
- a cup of cold water
- a gallon of molasses
- a teaspoonful of vanilla
- ten min- utes
Directions
To three quarts of fresh, ripe, juicy grapes, freed from the stems, put one quart of water, no sugar. Let it come slowly to a boil, and when the whole mass is boiling hot strain the juice through cheese cloth. Then return liquor to the fire, and as soon as it arrives at boiling point again, can it. Use glass jars to put it in.
264 FOR INVALIDS.
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MOLASSES CANDY.— TAFFY.
None but the best molasses should be used, the poorer kiuds will Dot candy. The boiling syrup should be stirred fre- quently, from the first, to prevent burning, and, after it becomes thick, it will be necessary to stir constantly. Try it by dropping a little into a cup of cold water, or by setting a small quantity out of doors to cool. It is done when it can easily be pulled, or when, if chewed, it does not stick to the teeth. It will make the candy less brittle and whiter if, ten minutes before taking it off, cooking soda be added in the proportion of an even teaspoonful to a gallon of molasses. — Take out a cupful of the syrup and mix the soda well in. Then take the kettle from the fire and stir the mixture into the syrup. It will bubble up, and vigorous stirring will be needed to keep it from boiling over. Return to the fire and stir steadily until done, which ought to be in about ten min- utes. For sugar taffy — to three pounds of sugar allow half a teacupful of water and half a. cupful of vinegar. Set on the back of the stove until the sugar is dissolved. Then bring it forward and let it stew steadily until done, which may be deter- mined in the same way as with the molasses. Do not stir the candy while stewing, as so doing makes it turn back to sugar. If you do not wish it hard and brittle, add an even teaspoonful of soda in the same way as with the molasses taffy only don't stir it. In pulling taffy it is a mistake to oil the hands. The candy will be nicer if instead you wash your hands occasion- ally with cold water, drying them perfectly afterwards. Use
266 CANDY.
fresh butter or olive oil for greasing the pans into which you pour the candy to cool.
MOLASSES CANDY.— From Vassar College.
One cup molasses, two cups sugar, one tablespoonful of vine- gar. Mix and boil for ten minutes. When done add a lump of butter and a teaspoonful of vanilla, or any other flavoring ; to be pulled until light.