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Brown Taffy

Name: Brown Taffy
Yield: 6 servings
Ingredients: 2 c light brown sugar; 2 T butter; 2 T molasses; 4 T water; 2 T vinegar

From Lessons in cooking through preparation of meals, 1912

Serves 6

Presented as published in 1912. 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

276Calories

0 gProtein

71 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories276 kcal

Protein0.1 g

Carbohydrates71 g

Fiber0 g

Sugars70 g

Total Fat3.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol10 mg

Sodium22 mg

Potassium191 mg

Calcium71 mg

Iron0.8 mg

Magnesium23 mg

Phosphorus5.9 mg

Zinc0 mg

Copper0.1 mg

Manganese0.2 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)0.1 mg

Folate0.7 mcg

Choline2.5 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 67. The excerpt below is the record exactly as published.

Brown Taffy Boil together without stirring 2 c light brown sugar, 2 T butter, 2 T molasses, 4 T water and 2 T vinegar

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