vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fig Toffee
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
796Calories
0 gProtein
205 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories796 kcal
Protein0.2 g
Carbohydrates205 g
Fiber0 g
Sugars195 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium66 mg
Potassium2331 mg
Calcium171 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 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
Folate2 mcg
Choline4.6 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 194. The excerpt below is the record exactly as published.
Fig- Toffee. 1 cup fine brown sugar and f cup water boiled together till a clear golden colour, but don’t stir it. Just before it is done add \ saltspoon- ful cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.