vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Taffy
From The Henderson cook book, 1914
Serves 10
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
443Calories
0 gProtein
114 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein0 g
Carbohydrates114 g
Fiber0 g
Sugars114 g
Total Fat5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium8.4 mg
Potassium265 mg
Calcium37 mg
Iron0.8 mg
Magnesium41 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 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)0.2 mg
Folate0 mcg
Choline2.2 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 77. The excerpt below is the record exactly as published.
CKEAM TAFFY. Two and one-fourth pounds of granulated sugar, Yo CUP of vinegar, 1/2 cup of water, y2 cup of molasses, 14 teaspoon of cream of tartar, 2 ounces of butter, soda
Cook this with the app: pantry check, scaling, and the assistant.