vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Butter Taffy
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 238. The excerpt below is the record exactly as published.
butter the size of an egg; boil all together fifteen minutes, not stirring till taken from the fire, then add vanilla, strawberry, or any extract preferred. L. G. Gramm. BUTTER TAFFY. This taffy can be made of one cupful of sugar, one-half cupful of water, one teaspoonful of molasses, butter the size of an ^^^ and two tea- spoonfuls of vineg
Cook this with the app: pantry check, scaling, and the assistant.