Ice Cream Taffy

Name: Ice Cream Taffy
Ingredients: Two cups sugar; one tablespoon of butter; one teaspoon vanilla extract; enough water to dissolve the sugar

From Council cook book, 1908

Presented as published in 1908. 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

1562Calories

0 gProtein

401 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories1562 kcal

Protein0 g

Carbohydrates401 g

Fiber0 g

Sugars402 g

Total Fat12 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium5.9 mg

Potassium17 mg

Calcium6.6 mg

Iron0.2 mg

Magnesium2 mg

Phosphorus2.8 mg

Zinc0.1 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

Water9.8 g

As published

This recipe was extracted from Council cook book (1908), page 57. The excerpt below is the record exactly as published.

Ice Cream Taffy, Two cups sugar, one tablespoon of butter, enough water to dissolve the sugar. Boil eight minutes. Add one-half teaspoon of cream of tartar and boil seven minutes longer. Take from the fire and add one tea- spoon vanilla extrac

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