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Molasses Taffy
From San Rafael cook book, 1906, 1906
Serves 16
Presented as published in 1906. 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
385Calories
0 gProtein
99 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein0.1 g
Carbohydrates99 g
Fiber0 g
Sugars99 g
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol8.3 mg
Sodium24 mg
Potassium379 mg
Calcium90 mg
Iron1.4 mg
Magnesium55 mg
Phosphorus9.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline4.1 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 93. The excerpt below is the record exactly as published.
MOLASSES TAFFY— Hoover's. 2 lbs brown sugar, 1 lb white sugar, Vz pint New Orleans molasses, and a little water, place in a kettle; add to this 2 teaspoons of vinegar, and 2 ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.