Butter Taffy
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 156. The excerpt below is the record exactly as published.
BUTTER TAFFY. Take three pounds of ganulated sugar, one and one-half pints of water, six ounces of butter, lemon flavor. ' Boil sugar and water to the soft ball, or 240" Fahr. ; add the butter and boil to the crack. P.^ur on the marble slab and finish like the other taffy. 1097.— BUTTER SCOTCH. Three pounds of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.