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Pulled Taffies
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 11
This taffy may be flavored with chocolate while hot, adding grated chocolate and vanilla flavor.
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
800Calories
2 gProtein
190 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories800 kcal
Protein2.5 g
Carbohydrates190 g
Fiber2.8 g
Sugars172 g
Total Fat23 g
Saturated Fat1.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol48 mg
Sodium5.7 mg
Potassium7.9 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus3.9 mg
Zinc0 mg
Copper0 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
Water68 g
Estimated from matched ingredients across 11 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.
PULLED TAFFIES. Take four pounds of sugar, two pounds of glucose, eight ounces of butter, one and one-half pints of water
Cook this with the app: pantry check, scaling, and the assistant.