Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Butternut | 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
- one-half pounds of granu- lated sugar
- half teaspoonful of cream of tartar
- one pint of peanuts
- one pound of sugar
- 2 cups brown sugar
- 2 pint bowls maple sugar
- 1 pint bowl white sugar
- 1 pint bowl water
- 3 tablespoonfuls whipped cream
- 1 cup molasses
- 1 cup grated chocolate
- 1 cup sugar
- 1 cup milk
- three-quarter cups of sugar
- a teaspoonful of soda just before taking from the fire
- 1 large coffeecup butternuts
Directions
cheese cloth and add two and one-half pounds of granu- lated sugar and a scant half teaspoonful of cream of tartar, then proceed as with the plain fondant. From the foregoing recipes a great many different kinds of candy can be made, by using nuts, fruits and different flavorings.
MBS. C. H. BALDWIN.
Peanut Candy.
Chop fine one pint of peanuts and salt slightly. Melt one pound of sugar, add the nuts and turn onto a sheet of buttered tin and roll with a rolling-pin until thin, then crease.
MBS. BOBEBT WILKINSON."
Smith College Fudge*
2 cups brown sugar. I [ cup milk.
i tablespoon ml butter. | i cup walnut meats.
Melt the sugar, milk and butter together, then let the syrup boil half an hour, or until it "hairs." Remove from the stove, add the walnut meats, stir violently until it begins to stiffen. Pour into shallow buttered pans, andrnark in squares.
i cup molasses, i tablespoonlul vinegar Butter size of a walnut.
Molasses Candy.
'e syrup.
cup white sugar.
Boil all together until brittle when dropped in water, Pull when cool enough to handle.
MES. H. M. O'DELL.
Molasses Candy.
i cup molasses. f Butter size of an egg.
i cup sugar. | Hickory nut meats.
CANDY. I27
Boil hard twenty to. thirty minutes, or until it hard- ens in cold water. Just before taking from the fire stir in as many hickory nut meats, chopped fine, as it will hold. For pulling use the same ingredients, with the addition of half a teaspoonful of soda just before taking from the fire. Take up when it begins to harden in cold water.
MISS G. M. HOUGHTON.
Maple Sugar Candy.
2 pint bowls maple sugar. 1 pint bowl white sugar. 1 pint bowl water.
2 or 3 tablespoonfuls whipped cream.
1 large coffeecup butternuts.
Place the kettle with the sugar and water in it on the back of the stove, until the sugar is thoroughly dis- solved, then draw forward and boil until the "soft ball" stage is reached (being careful never to stir the sugar after it commences to boil) , remove to a cool dry place, until nearly cold .before stirring. When partly grained, add whipped cream, turn into tins and set in a cold place to harden.
MRS. H. W. KEMPTON.
Chocolate Caramels.
1 cup molasses.
1 cup grated chocolate.
% cup butter.
1 cup sugar. 1 cup milk. Vanilla to taste.
Boil until it will harden in cold water, then turn into shallow pans to cool. When nearly cool cut into squares.
MPS. ROBERT* WILKINSON.
Chocolate Caramels.
One and three-quarter cups of sugar, a quarter of a