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Ginger Toffee
From Cookery for every household, 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
357Calories
0 gProtein
91 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein0.3 g
Carbohydrates91 g
Fiber0.4 g
Sugars88 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.6 mg
Sodium27 mg
Potassium155 mg
Calcium80 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus9.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.2 mcg
Choline3.1 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 973. The excerpt below is the record exactly as published.
Ginger Toffee 2 lbs. brown cane sugar. 1 large tea-sp. ground | cup white vinegar. ginger. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.