Everton Toffee
From Dainty dinners and dishes for Jewish families, 1907
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
No method was recorded for this recipe.
Nutrition per serving
24131Calories
8 gProtein
6230 gCarbs
185 gFat
Full nutrition (33 nutrients)
Calories24131 kcal
Protein7.6 g
Carbohydrates6230 g
Fiber0 g
Sugars6160 g
Total Fat185 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol531 mg
Sodium1808 mg
Potassium8491 mg
Calcium5310 mg
Iron45 mg
Magnesium578 mg
Phosphorus297 mg
Zinc2.1 mg
Copper3 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)7 mg
Folate64 mcg
Choline146 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 77. The excerpt below is the record exactly as published.
EVERTON TOFFEE. 14 lbs. brown sugar. | 4 pint of water. | lb. butter
Cook this with the app: pantry check, scaling, and the assistant.