vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Karo Taffy
From The Henderson cook book, 1914
Serves 8
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
280Calories
0 gProtein
72 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein0 g
Carbohydrates72 g
Fiber0 g
Sugars72 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.9 mg
Sodium19 mg
Potassium4.3 mg
Calcium5.1 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus0.7 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
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 76. The excerpt below is the record exactly as published.
KARO TAFFY. One-half pound can of Karo syrup, 2 cups of granulated sugar, V4 cup of vinegar, tablespoon of butter, same of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.