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Molasses Taffy
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
330Calories
0 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein0.1 g
Carbohydrates85 g
Fiber0 g
Sugars84 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.9 mg
Sodium31 mg
Potassium678 mg
Calcium131 mg
Iron2.3 mg
Magnesium105 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.6 mcg
Choline6.8 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 106. The excerpt below is the record exactly as published.
Molasses Taify — Boil together 2 cupfuls of brown sugar, 1 of New Orleans molasses, ^ cup- ful of water, and 2 tablespoonfuls of vinegar; when crisp, add a tablespoonful of butter, stir 1 minute, then remove from the fire, add 3^ tea- spoonful so
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