Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 2 cups sugar
- 3 cup rich milk
- 1 tsp
- 2 beaten whites of eggs
- 1 tbs
Directions
Mrs. F. A. Hanscom.
DELIGHT. 2 cups sugar, § cup corn syrup, 1 tsp. vanilla extract, § cup water. Boil till threads. Add to 2 beaten whites of eggs, beat like boiled icing, add nuts and cool, cut in squares.
Mrs. F. A. Hanscom.
FUDGE. 2 cups sugar, 2-3 cup rich milk, 1 tbs. butter, \ cake chocolate. Stir while cooking. Cook until it forms a soft ball in cold water. Beat until it stiffens, and pour in buttered tins to cool. Mrs. F. A. Hanscom.
SALTED ALMONDS. Blanch by pouring boiling water over the almonds and allowing them to stand for a few minutes, when the skins may be easily removed. Boil for 15 minutes in a strong solution of water and salt, then remove and dry. Put J cup of olive oil in a small frying pan. When hot add part of the almonds and fry until a delicate brown, stirring con- stantly to keep the almonds in motion. Remove and drain on brown paper.
BITTER SWEETS. 2 cups sugar, \\ cups milk or enough to make creamy. Cook until it forms a soft ball in water. Then beat until creamy. Form into balls and cool. Then dip in melted chocolate. Gladys Pease.