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Lemon Toffee, 2
From Cookery for every household, 1914
Serves 16
Store in an air-tight tin or wrap in wax paper.
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
217Calories
0 gProtein
56 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein0.1 g
Carbohydrates56 g
Fiber0.1 g
Sugars55 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4.1 mg
Sodium16 mg
Potassium81 mg
Calcium48 mg
Iron0.4 mg
Magnesium5.4 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 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)0.1 mg
Folate1.3 mcg
Choline1.5 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 16 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.
Lemon Toffee, 2 2 lbs. brown cane sugar. I Grated rind 1 lemon. | tea-cupful lemon juice. | 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.