Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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
- eight ounces of gum arabic
- three gills of water over a slow fire
- two gills of water
- one teaspoonful of salt
- one cup of blanched
- two cups of dark brown sugar
- one cup of chopped walnuts
- a tablespoonful of dried hoarhound leaves in a cup
- a cupful of boiling water
- a pound of granulated sugar
- a tablespoonful of vinegar
- a pound of sugar to the dissolved gum
- a teaspoonful of vanilla extract
- a cup of milk
- one gill
- four eggs beaten to a stiff froth
- butter the size of a walnut
Directions
Put a tablespoonful of dried hoarhound leaves in a cup and pour over them half a cupful of boiling water, cover and let it steep until cold, strain and pour it over a pound of granulated sugar and a tablespoonful of vinegar. Boil without stirring, and if any scum rises to the top remove it. Test the candy in cold water, when brittle remove from the fire and pour into a buttered pan. Mark into squares before it is cold, or break into irregular pieces.
MARSHMALLOWS.
Powder very fine eight ounces of gum arabic, dissolve it in three gills of water over a slow fire and strain. Simmer an ounce and a half of marshmallow roots in two gills of water, for ten minutes, closely covered. Strain and reduce to one gill. Add this with half a pound of sugar to the dissolved gum. Boil until it becomes a thick paste, stirring constantly. Add the whites of four eggs beaten to a stiff froth and a teaspoonful of vanilla extract. Remove from the fire, pour into a pan dusted thickly with cornstarch and when cool cut into squares with a sharp knife, roll in pulverized sugar and pack in a tin box.
A pound of granulated sugar, one teaspoonful of salt, one cup of blanched and finely chopped almonds or peanuts, or it may be made of mixed nuts. Dissolve the sugar in a spider over the fire without water, stirring constantly, and when entirely melted mix in the nuts quickly and pour at once into a well greased pan, and before it is cold mark in squares. This is very nice pounded fine in a mortar or ground in a mill to sprinkle over custards just before serving.
PANOCHE (a Spanish Recipe).
Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of milk, butter the size of a walnut. Cook the sugar and milk together, boiling gently from seven to ten minutes, until, when tried in water, it holds well together, and can be rolled into a soft ball. Remove from the fire. Have the chopped nuts in a large bowl, pour over them a teaspoonful of vanilla extract, pour the candy over them and beat with long, rapid strokes until it begins to thicken--it should be like a cream wafer--turn out on paraffine paper, and break it or cut in pieces.