Molasses Taffy
From Council cook book, 1908
Presented as published in 1908. 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
1799Calories
0 gProtein
463 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories1799 kcal
Protein0.3 g
Carbohydrates463 g
Fiber0 g
Sugars461 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium186 mg
Potassium5131 mg
Calcium864 mg
Iron17 mg
Magnesium822 mg
Phosphorus115 mg
Zinc1 mg
Copper1.7 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.3 mg
Folate2.2 mcg
Choline49 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Council cook book (1908), page 57. The excerpt below is the record exactly as published.
Molasses Taffy. One cup of molasses, one cup of brown sugar, one tablespoon of butter, one tablespoon of vinegar. Boil until it hardens when dropped into water. Take off the fire and stir in one teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.