Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 cups of sugar
- half cups of water
- one-half teaspoon of cream tartar
- two cups
- one-half cup of butter
- four tablespoons of molasses
- two tablespoons of water
- two tablespoons of vinegar
- a tablespoon of melted chocolate while the synii
Directions
Three cups of sugar, one and a half cups of water, one-half teaspoon of cream tartar; flavor with vanilla; boil until drops will almost keep their shape in water; then pour into a bowl, set in cold water; stir steadily with a silver or wooden spoon until cool enough to bear the hand ; then place on a platter and knead until of even texture ; if too hard, a few drops of warm water may be stirred in ; if too soft, it must be boiled again.
CONFECTIONERY. 115
This is the general foundation of Cream Bon Bons ; it may be flavored witli chocolate, by adding a tablespoon of melted chocolate while the synii) is hot.
Two cups of ])rown sugar, one-half cup of butter, four tablespoons of molasses, two tablespoons of water, two tablespoons of vinegar; boil until it strings; cover the bottom of a dish with nuts, and pour the candy over, and let it harden.