vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ice Cream Taffy
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
311Calories
0 gProtein
80 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein0 g
Carbohydrates80 g
Fiber0 g
Sugars80 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.1 mg
Sodium1.9 mg
Potassium83 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 30. The excerpt below is the record exactly as published.
ICE CREAM TAFFY. Sugar, 4 cups. Cream of tartar, 1 teaspoon. Butter, 1 tablespoon. Water, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.