Old Virginia Molasses Taffy
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
1922Calories
0 gProtein
495 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1922 kcal
Protein0 g
Carbohydrates495 g
Fiber0 g
Sugars495 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium611 mg
Potassium9674 mg
Calcium1360 mg
Iron31 mg
Magnesium1603 mg
Phosphorus208 mg
Zinc1.9 mg
Copper3.2 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)6.2 mg
Folate0 mcg
Choline88 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 10. The excerpt below is the record exactly as published.
OLD VIRGINIA MOLASSES TAFFY Put a pint of New Orleans molasses over the fire in a saucepan and boil for twenty minutes. Stir in a quarter tea- spoon of baking soda and boil fifteen minutes longer, or until a little, dropped into cold water, becomes brittle. This candy must be stirred contsantly while it is cooking or it will scorch. When it reaches the brittle stage, add a teaspoon of vinegar and a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.