Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Nuts | 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
- 3 cups light brown
- 1 tablespoon vanilla
- 1 cup nuts^pecans best
- 1 cup sweet milk
- 3 tablespoons maple syrup
- 1 tablespoon butter
- 2 cups sugar
- 14 teaspoon cream tartar
- 3 cup water
- 2 tablespoons gelatine soaked 1 cup water
- 1 cup water
- 7 tablespoons water
- 3 cups light brown sugar
- 1 cup milk
- 1 cup granulated sugar
- 1 cup chopped nuts
- 1 teaspoon vanilla
- 3 small pinches cream tartar
- 2 tabl
Directions
Remove stones from dates, chop equal measures of can- died ginger, hickory nuts, pecans or almonds. Mix with fondant, enough to hold together. Fill open space of dates. Press together, roll in coarse granulated sugar.
3 cups light brown or white 1 tablespoon vanilla.
sugar. 1 cup nuts^pecans best.
1 cup sweet milk. If white sugar is used cara-
3 tablespoons maple syrup. mel V^ cup.
1 tablespoon butter.
Put sugar and milk on to cook and stir constantly. When begins to boil, add maple syrup and cook until soft ball stage, add vanilla and butter, remove from fire. Let stand few minutes. Beat until creamy, add flavoring and nuts. Drop by spoonfuls on oil paper.
FRENCH FONDANT. The variety made from fondant is limitless. It is made with white and maple sugar. The white may be colored any shade and any flavor can be made; also any fruit or nuts can be used to give variety and delicious quality to this foundation. The fresh fruits, strawberries, grapes, cherries and also French fruit can be dipped with the melted fondant; marshmallow, nuts, candied orange and cherries are good coated with this candy. We give below the prin- ciple that will be best for beginners:
2 cups sugar. 14 teaspoon cream tartar. 2-3 cup water.
Put sugar and water on fire and stir until begins to boil. Take out spoon and with brush dipped in cold water wash down sides to keep the sugar crystals from forming. Cover and boil five minutes. Put in cream tartar, cook until soft ball stage, by thermometer '238 degrees. When ready, turn out on marble slab dampened with water. Let stand until a dent can be made on surface. Then work the candy back and forth with wooden spatula to a white, smooth, creamy paste; knead with hands all together and put in earthen bowl, cover closely with damp cloth, put in cool place twenty-four hours. The fondant is not perfect when gran- ular. Water can be added and cooked again.
MARSHMALLOWS.
2 cups sugar. 2 tablespoons gelatine soaked 1 cup water. in 7 tablespoons water.
3 small pinches cream tartar.
Put on to cook, when sugar threads beat in gelatine and when hard spread on marble with powdered sugar.
3 cups light brown sugar. 1 cup milk.
1 cup granulated sugar. 2 tabl" spoons butter.
1 cup chopped nuts. 1 teaspoon vanilla.
Cook sugar and milk until it forms soft ball between the fingers, when tried in cold water. Do not stir after it begins to boil. Remove from fire, add butter, letting it melt on top. When the outside of the saucepan feels cool, begin to beat the candy, adding nuts and flavoring. Beat until creamy and turn into buttered pan. If beaten too long, it will harden before it can be turned into the pan; in this case, a little more milk may be added to dissolve the sugar and made over; when cool, cut in squares.