Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 cups whole milk
- 2 cup butter
- 2 squares of baker's choco- y^ teaspoon cream tartar
- 1 teaspoon vanilla
- 1 cup of milk on the fire
- 2 cups granulated sugar
- 1 tablespoon vinegar
- 2 buttered pans
Directions
Miss Allene Snider.
2^/2 cups sugar. 2 cups whole milk (not
y2 cup corn syrup. skimmed).
l/2 cup butter. 2J/2 squares of Baker's choco-
Y^ teaspoon cream tartar. late. 1 teaspoon vanilla.
Put the sugar, corn syrup, butter, cream of tartar, and 1 cup of milk on the fire. Stir constantly, and when the mass has boiled for a few minutes, gradually stir in the rest of the milk. Do not let the mixture stop boiling while the milk is being added.
Candy. 279
Stir every few minutes, and cook until a hard ball may be formed in cold water. Add chocolate and vanilla, and beat them through the candy. Then turn into 2 buttered pans. When nearly cold, cut into squares.
Miss Grace Henninger.
2 cups granulated sugar. Small lump of butter.
Y\ cup vinegar. Vanilla. J4 cup water.
Stir well before placing on the stove. Do not stir while
cooking. Boil it until it forms a hard ball when dropped in
water. Pour into buttered tins and let it cool. When suffi- ciently cooled, pull until white.
Miss Althea Spellman.
1 lb. light-brown sugar. Lump of butter size of
1 tablespoon vinegar. walnut.
Cook until it will form ball when dropped in water. Pour on greased platter, and when cool pull until light in color. Cut in pieces.