MAGNET MOLASSES TAFFY

Name: MAGNET MOLASSES TAFFY
Ingredients: 1 pint of water; 3 lbs. Redpath brown sugar; X teaspoonful of cream tarter; 1 cupful of Magnet Separator cream; 1 cup of molasses

From Magnet cream separator cook book, 1910

This will make delicious confection.

Presented as published in 1910. 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

6138Calories

2 gProtein

1584 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories6138 kcal

Protein1.6 g

Carbohydrates1584 g

Fiber0 g

Sugars1567 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium519 mg

Potassium7053 mg

Calcium1823 mg

Iron25 mg

Magnesium929 mg

Phosphorus157 mg

Zinc1.4 mg

Copper2.3 mg

Manganese5.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)4.6 mg

Folate14 mcg

Choline75 mg

Caffeine0 mg

Water564 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 32. The excerpt below is the record exactly as published.

MAGNET MOLASSES TAFFY. Take 1 pint of water and 3 lbs. Redpath brown sugar, X teaspoonful of cream tarter, 1 cupful of Magnet Separator cream. Let boil until stiff enough (dip a little of the batch out on a tea cup of cold water if hard). Then add 1 cup of molasses

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