vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Barcelona Toffee
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
882Calories
0 gProtein
226 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories882 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars227 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol33 mg
Sodium5.9 mg
Potassium11 mg
Calcium7 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 971. The excerpt below is the record exactly as published.
Barcelona Toffee 1 lb. granulated sugar. 1 gill water. 1 dessert-sp. vinegar. 1 oz. butter. 6 oz. Barcelona nuts. A pinch of salt. 1 tea-sp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.