Molasses Taffy
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
As published
This recipe was extracted from Kirmess cook book (1907), page 198. The excerpt below is the record exactly as published.
MOLASSES TAFFY. Mrs. Rowland, Brooklyn. One cup molasses, one cup sugar, one tablespoonful butter. Melt butter in kettle, then add sugar and molas- ses, and boil until the taffy peels from spoon when dipped into cold water; add a pinch of soda
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