vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Molasses Cream Drops
From The new Annie Dennis cook book, 1905
Serves 10
If the taffy hardens too quickly, add glycerine while boiling.
Presented as published in 1905. 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
220Calories
6 gProtein
14 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein6.5 g
Carbohydrates14 g
Fiber3.2 g
Sugars7.4 g
Total Fat15 g
Saturated Fat1.2 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol0.1 mg
Sodium1.6 mg
Potassium220 mg
Calcium76 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus151 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 186. The excerpt below is the record exactly as published.
Molasses Cream Drops Knead a half cupful of fondant until soft and creamy, then work into it a dozen almonds that have been chopped rather fine, then make a plain molasses taffy, pull it until soft and light, divide it into halves and roll one-half out into a cake about half an inch thick, then roll out the fondant, place it on top, then cover this with the remainder of the taffy rolled as before, thus having a layer of fondant between two layers of taffy. Press the layers firmly together and cut into strips a half inch wide, then cut the strips into small drops with a pair of scissors. If the taffy hard- ens too quickly, a tablespoonful of glycerine
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