Everton Taffy

Name: Everton Taffy
Ingredients: One and a half pounds brown sugar; three ounces butter; one and a half teacups cold water; the grated rind of one lemon

From Six little cooks, 1910

Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 12. The excerpt below is the record exactly as published.

EVERTON TAFFY. One and a half pounds brown sugar, three ounces but- ter, one and a half teacups cold water. Boil all together with the grated rind of one lemon

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