Sugar Taffy
From Use and preparation of food, 1919
Presented as published in 1919. 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
2366Calories
0 gProtein
601 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories2366 kcal
Protein0 g
Carbohydrates601 g
Fiber0 g
Sugars602 g
Total Fat24 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium21 mg
Potassium24 mg
Calcium31 mg
Iron0.4 mg
Magnesium7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 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
Water468 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 100. The excerpt below is the record exactly as published.
Sugar, 3 cups. Water, i cup. Corn sirup, 1 cup. Chopped nuts, 1 cup. Whites of 3 eggs. Vanilla, 1 teaspoon. Boil sugar, sirup, and water to the crack stage, 127° to 185* O. (260° to 275° F.). Pour over the beaten whites, beating constantly. As it thickens, add the vanilla and nuts. Pour onto a buttered plate and cut into squares or drop from spoon. SUQAE TAFFY. Sugar, 3 cups. Vinegar, I cup. Water, 1 cup. Butter, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.