Lemon Taffy
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
1357Calories
0 gProtein
348 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1357 kcal
Protein0.2 g
Carbohydrates348 g
Fiber0 g
Sugars346 g
Total Fat8.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol24 mg
Sodium139 mg
Potassium3853 mg
Calcium648 mg
Iron13 mg
Magnesium617 mg
Phosphorus86 mg
Zinc0.8 mg
Copper1.3 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate1.7 mcg
Choline37 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.
Lemon Taffy Melt three-fourths tablespoon butter, and add three-fourths cup each molasses and brown sugar. Heat to boiling point, add one-eighth teaspoon cream-of-tartar, then boil twelve min- utes, stirring occasionally to prevent burning. Extinguish flame, add three-fourths teaspoon lemon extract
Cook this with the app: pantry check, scaling, and the assistant.