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Popcorn Sponge Taffy

Name: Popcorn Sponge Taffy
Yield: 24 servings
Ingredients: Three pounds of brown or granulated sugar; one pound of glucose; one pint of water; one and one-half pints of molasses; one pound of sifted popcorn

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 24

Presented as published in 1907. 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

446Calories

3 gProtein

107 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories446 kcal

Protein3.1 g

Carbohydrates107 g

Fiber3.4 g

Sugars88 g

Total Fat2.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium33 mg

Potassium742 mg

Calcium134 mg

Iron3 mg

Magnesium133 mg

Phosphorus83 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.9 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate6.4 mcg

Choline11 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 156. The excerpt below is the record exactly as published.

POPCORN SPONGE TAFFY Three pounds of brown or granulated sugar, one pound of glucose, one pint of water, one and one-half pints of molasses, one pound of sifted popcorn

Cook this with the app: pantry check, scaling, and the assistant.