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Almond Taffy

Name: Almond Taffy
Yield: 2 servings
Ingredients: % pint water; 1 lb. brown sugar; 1^/2 oz. almonds; 2 oz. of butter

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

995Calories

5 gProtein

227 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories995 kcal

Protein4.8 g

Carbohydrates227 g

Fiber2.3 g

Sugars220 g

Total Fat34 g

Saturated Fat0.8 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.4 g

Cholesterol66 mg

Sodium70 mg

Potassium464 mg

Calcium250 mg

Iron2.4 mg

Magnesium77 mg

Phosphorus121 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate2.3 mcg

Choline5.2 mg

Caffeine0 mg

Water127 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 105. The excerpt below is the record exactly as published.

Almond Taffy — Boil together % pint wa- ter and 1 lb. brown sugar for 10 minutes. Blanch and slice through the middle 1}/^ oz. almonds; stir them in the syrup with 2 oz. of butter

Cook this with the app: pantry check, scaling, and the assistant.