vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Taffy
From The farm cook & rule book, 1923
Serves 8
Recipe appears incomplete.
Presented as published in 1923. 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
No method was recorded for this recipe.
Nutrition per serving
328Calories
0 gProtein
88 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein0 g
Carbohydrates88 g
Fiber0 g
Sugars88 g
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium51 mg
Potassium2 mg
Calcium11 mg
Iron0 mg
Magnesium1 mg
Phosphorus0.7 mg
Zinc0.4 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
Water21 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 27. The excerpt below is the record exactly as published.
Taffy 2 cupfuls corn syrup 2 tablespoonfuls butter 1 cupful sugar 1 tablespoonful vinegar
Cook this with the app: pantry check, scaling, and the assistant.