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Sponge Taffy
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
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
365Calories
0 gProtein
94 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories365 kcal
Protein0.1 g
Carbohydrates94 g
Fiber0 g
Sugars93 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium1028 mg
Calcium174 mg
Iron3.4 mg
Magnesium165 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.5 mcg
Choline9.9 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 20 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.
SPONGE TAFFY. Two pounds of brown sugar, one quart of molasses, one pint of water, one tablespoonful of vinegar, one large teaspoopful of soda
Cook this with the app: pantry check, scaling, and the assistant.