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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- two ounces of the dried herb in a pint
- one-half pounds of brown sugar
- one quart of good new orleans molasses
- one teacup of good cider vinegar
- vinegar
Directions
Prepare a strong decoction, by boiling two ounces of the dried herb in a pint and a half of water for about half an hour ; strain this, and add three and one-half pounds of brown sugar; boil over a hot fire until it reaches the requisite degree of hardness, when it may be poured out in flat tin trays, previously well greased, and marked into sticks or squares with a knife, as it becomes cool enough to retain its shape.
VINEGAR CANDY
To one quart of good New Orleans molasses, add one teacup of good cider vinegar ; boil until it reaches the point where a little dropped into cold water becomes very hard and brittle. Pour into shallow plat- ters until cool enough to be handled, and form into a large roll, which may be drawn down to any size and cut off in sticks.