Pulled Taffy
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1619Calories
0 gProtein
403 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories1619 kcal
Protein0 g
Carbohydrates403 g
Fiber0 g
Sugars404 g
Total Fat34 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol94 mg
Sodium19 mg
Potassium46 mg
Calcium26 mg
Iron0.3 mg
Magnesium7.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 102. The excerpt below is the record exactly as published.
2 c. sugar 1 c. water }/2 c. vinegar 1 tsp. vanilla 3 tbsp. butter 3^ tsp. lemon extract
Cook this with the app: pantry check, scaling, and the assistant.