Why it works: Sugar and molasses are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Miss Belle Warner
Ingredients
Directions
Chocolate Drops. Two and one-half cups pulverized or granulated sugar (maple sugar may be used), one half cup cold water; boil four minutes, place saucepan in cold water and beat until cold enough to make, into little balls. Take one half cake Baker's chocolate, shave off fine and put in a bowl, set in
106 THE YORK COOK BOOK.
top of boiling teakettle to melt, and when balls are cool enough roll in the chocolate with a fork. This makes eighty. Or while making the balls mold an almond meat into the center of each ball, roll in coarse, sugar and you have delicious cream almonds. MISS LEONA STAFFORD.
Fudges. Two cups sugar, one cup milk, butter size of a walnut, two squares of chocolate and flavor.-ng; boil till makes a soft ball in water. Beat until it begins to thicken, thtn pour into buttered pan. MRS. .J. R. PIERSCN.
Molasses Candy. One cup molasses, one cup sugar, one tablespoon sharp vinegar. Boil until it hardens when piit in water. MISS MAY WILCOX.
Nut Candy. Whites of as many eggs as you want; one tablespoon of water to each white of egg, enough pulverized sugar to make it stiff; flavor with Eddy's Triple Extract of va- nilla, roll in balls and put an English walnut on the top of each. MISS EDNA BYERS.
Taffy Candy. To a quart of "Honey Drip" syrup add two cups granulated sugar, butter size of a walnut. When put into water if it hardens it is done. When done add small pinch of soda, put in pans to cool, and pull.
Nutrition, whole recipe (rough)
Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + molassestop 11% of all pairsSmell alikemoderateCooked together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + chocolatetop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
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Milk + chocolatetop 13% of all pairsSmell alikemoderateCooked together9,128 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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