Plain Taffy
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
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
4366Calories
0 gProtein
1129 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories4366 kcal
Protein0 g
Carbohydrates1129 g
Fiber0 g
Sugars1132 g
Total Fat3.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium26 mg
Calcium20 mg
Iron0.6 mg
Magnesium6.4 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.
Plain Taffy. 2 lbs. or pints sugar 1/2 lb. glucose or Karo syrup 11/4 C, water
Cook this with the app: pantry check, scaling, and the assistant.