What else is in Candy? 1926 version

November 19, 2010 at 9:10 am 1 comment

We think of candy as being all sugar. That’s what is so bad about candy, I’ve heard.

In 1926, an Ohio candy manufacturer put together this display after his customers complained too much about the price of his goods. Sugar prices were falling, but those candy makers still expected to be paid! The point of this display is to show the various and expensive ingredients that a candy maker uses.

Some variation of this “many ingredients of candy” was also a popular defense when candy makers sought to prove that candy was food: the milk, eggs, butter, nuts and fruit gave evidence that candy was made of the same wholesome ingredients as every other kind of food.

To me, looking at this from the vantage point of our over-chocolated present, it is refreshing to imagine the varieties of candies that once could have been concocted from these fruits, nuts and flavors:

Chocolate liquor, malted milk chocolate, vanilla chocolate, Swiss milk chocolate, light sweet chocolate, dark sweet chocolate, turpenless lemon, turpenless orange, raspberries, pineapple wedges, grenadine cherries, essence raspberry, arome grapes, oil orange, oil clove, spearmint oil, oil bergamot, oil cinnamon, essence maple, malted milk, evaporated milk, oil lemon, corn syrup, essence cherry, oil banana, strawberry fruit flavor, vanillin, menthol crystals, essence strawberry, essence pineapple, oil lime, pineapple, butterscotch bouquet, oil sassafras, vanilla, oil anise, peppermint oil, pineapple cubes, grated pineapple, carmine red color, vegetable color yellow, cocoanut, oil, G. P. glycerine, nucomoline, peanut butter, vegetable color green, vegetable color pink, macaroon cocoanut, toasted macaroon cocoanut, chip cocoanut, vegetable color orange, brazil nuts, pure licorice, pineapple fritters, citric acid, seedless raisins, muscat seeded raisins, cocoa butter, cream of tartar, thin boiling starch, agar agar, pure cane sugar, egg albumen, cane powdered sugar, granulated gelatin, cocoa powder, powdered milk, horehound herb, peanuts, gum Arabic, Valencia almonds, chicle, threaded cocoanut, walnuts, filberts, pecans, black walnuts.

Entry filed under: Candy as Food, Ingredients. Tags: .

Chocolate Vitamins: A “Healthy Indulgence”? American Heritage Chocolate

1 Comment Add your own

  • 1. david klein  |  November 19, 2010 at 12:33 pm

    Great article…..one ingredient left out…..LOVE

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Candy: A Century of Panic and Pleasure

Welcome to Candy Professor

Candy in American Culture What is it about candy? Here you'll find the forgotten, the strange, the curious, the surprising. Our candy story, one post at a time.

Samira Kawash, PhD
Professor Emerita,
Rutgers University

(C) Samira Kawash

All written contents protected by copyright. Except where noted, Candy Professor is my original research, based on archives, journals, magazines, newspapers, and other historical artifacts. You do not have permission to copy or re-post my content. If you want to refer to my work, please create a link from the blog entry and also write out the citation:
Samira Kawash, "entry name," candyprofessor.com, entry date.

If you would like to copy, re-post, or reproduce my work, please contact me for permission.

Categories

Enter your address to receive notifications by email.

Join 560 other followers

Header Image Credit


Follow

Get every new post delivered to your Inbox.

Join 560 other followers