vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Molasses Toffee
From The Toronto Cook Book, 1915
Serves 8
From the other half you can make.
Presented as published in 1915. 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
338Calories
0 gProtein
87 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein0 g
Carbohydrates87 g
Fiber0 g
Sugars87 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium31 mg
Potassium1210 mg
Calcium171 mg
Iron3.9 mg
Magnesium201 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 34. The excerpt below is the record exactly as published.
Molasses Toffee Pour into a deep, kettle, two large cups of the . best molasses, one cup granulated sugar, two tablespoons vinegar and two level tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.