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Molasses Taffy
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 24
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
Nutrition per serving
544Calories
0 gProtein
139 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein0.1 g
Carbohydrates139 g
Fiber0.2 g
Sugars139 g
Total Fat8.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol22 mg
Sodium43 mg
Potassium1619 mg
Calcium230 mg
Iron5.3 mg
Magnesium270 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.8 mcg
Choline15 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 156. The excerpt below is the record exactly as published.
MOLASSES TAFFY. Two quarts N. O. molasses, three pounds of sugar, eight ounces of butter, half a pint of water, flavor of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.