vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Molasses Candy
From The white ribbon cook book, 1894
Serves 6
As it cools, cut into squares for 'taffy,' or, while soft enough to handle, pull white into sticks, using only the buttered tips of your fingers for that purpose.
Presented as published in 1894. 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
773Calories
0 gProtein
198 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories773 kcal
Protein0 g
Carbohydrates198 g
Fiber0 g
Sugars198 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol44 mg
Sodium84 mg
Potassium3229 mg
Calcium457 mg
Iron10 mg
Magnesium535 mg
Phosphorus73 mg
Zinc0.7 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 106. The excerpt below is the record exactly as published.
1 cupful of sugar in }/2 cupful of vinegar, mix with 1 quart of molasses, and boil, stirring often, until it hardens when dropped from a spoon into cold water; then stir in a piece of butter the size of an egg and 1 teaspoonful of saleratus, the latter dis- solved in hot water. Flavor to your taste, give a hard final stir, and pour into buttered dishes. As it cools, cut into squares for " taffy," or, while soft enough to handle, pull white into sticks, using only the buttered tips of your fingers for that purpose. "Old-Fashioned" Molasses Candy
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