Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 pound best granulated sugar
- 1 pound granulated sugar in a saucepan
- 2 tablespoons vinegar
- 1 tablespoon butter
- 1 cup molasses
- 2 cups sugar
- 1 tablespoon vinegar
- 1 nuart water
- 8 candies
- 1 quart n
- 1 lemon
Directions
"Dainty Dishes."
Dissolve \ pound gum arabic in 1 nuart water ; add 1 pound best granulated sugar, and stir con=tantb' over a slow fire until about as thick as molasses. Add the stiffly beaten whites of 8
CANDIES. 207
eggs, flavor witli vanilla, and stir until it does not stick to the fingers. Pour into a pan dusted with cornstarch, and as it cools mark into squares. When taken out, dust all sides with cornstarch.
MOLASSES CAXDY, NO. 1.
Mrs. Kate Hoodlet.
Put 1 pound granulated sugar in a saucepan with just enough water to dissolve it, and boil until it reaches the hard ball ; add 1 quart N. O. molasses, 2 tablespoons vinegar, and 1 tablespoon butter; boil again till the hard ball is reached. Take it off, stir in a small J teaspoon soda, and pour into buttered tins ; as soon as it begins to cool, pull until white. Moisten the hands with ice water or butter. Lay out in long sticks, braids or twists, and as it hardens, cut into short lengths.
When taken from the stove flavor with the juice of 1 lemon.
MOLASSES CANDY, NO. 2.
Mrs. Edith W'incfordiicr.
Boil 1 cup molasses with 2 cups sugar, 1 tablespoon vinegar, a little butter and vanilla for I't miimtes. Pour out onto buttered plates. When cool enough, pull till light, and break into small pieces.