vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Molasses Toffy
From The encyclopaedia of practical cookery, 1892
Serves 20
Presented as published in 1892. 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
558Calories
0 gProtein
144 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein0.1 g
Carbohydrates144 g
Fiber0.1 g
Sugars143 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol33 mg
Sodium63 mg
Potassium2004 mg
Calcium313 mg
Iron6.6 mg
Magnesium325 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate1 mcg
Choline19 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 547. The excerpt below is the record exactly as published.
Molasses Toffy. — Put into a saucepan 21b. of brown sugar, 2qts. of Molasses, and 1 breakfast-cupful of water, and boil them to the ball degree (see SUGAR-BOILING). Add lOoz. of butter, stir well until dissolved and thoroughly, in- corporated, add a few drops of oil of lemon
Cook this with the app: pantry check, scaling, and the assistant.