Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Meat | 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 cup best n
- 1 cup white sugar
- 1 tablespoon vine- gar
- 2 cups light bromu sugar
- 1 cup milk
- 1 teaspoon royce's
- 1 cup walnut meats
- 2 cups sugar
- 2 cups peanut meats added when boiled till done
- 3 cups brown sugar
- 2 tal
- 1 large cup new orleans inolasses add i/> cun l
Directions
1 cup best N. 0. molasses. 1 cup white sugar, 1 tablespoon vine- gar. 2 tal)lespoons butter, 14 c^ip h^^t Avater. Elizabeth Clough.
2 cups light broMu sugar, 1 cup milk, piece of l)utter size of an eirg, 1 teaspoon Royce's "Manilla. 1 cup walnut meats; put ingredients into kettle: boil until when tried in cold water a very firm ball is I'oT-med ; stir until creamy; add nuts and pour into buttered pan. AMien cool, cut in squares. Frances Allen.
PEANUT CANDY NO. I.
2 cups sugar, ly^, cups water, i^ f "ip nu)lasses, a small bit of but- ter, 2 cups peanut meats added when boiled till done.
Mrs. J. W. Kitchen.
PEANUT CANDY NO. II.
To 1 large cup New Orleans inolasses add i/> cun l)rowu sugar and a lump of butter- boil until it will harden in cold water; shell and chop, not very fine, 1 qt. freshly roasted peanuts. AVIien the candy is done, stir in the nuts and mix thoroughly; pour into buttered plat(^s: cut in small pieces or squares. ]\Irs. James Hand.
PEANUT CANDY NO. III.
3 cups brown sugar. 1/. cup Avaler: 1)oil until it strings from the spoon; add butter and nuts to taste. Hattie Sherman.