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Chocolate Taffy
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
522Calories
3 gProtein
126 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein2.6 g
Carbohydrates126 g
Fiber3.1 g
Sugars106 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.9 mg
Sodium115 mg
Potassium259 mg
Calcium26 mg
Iron3.4 mg
Magnesium74 mg
Phosphorus148 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate6.2 mcg
Choline1.8 mg
Caffeine6.7 mg
Water48 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 90. The excerpt below is the record exactly as published.
CHOCOLATE TAFFY Granulated sugar, 2 cups, Grated chocolate, 3 cups, Boiling water, i/^ cup. Butter, 1 tablespoon. Vanilla extract, 2 teaspoons
Cook this with the app: pantry check, scaling, and the assistant.