Taffy
From The Carbon County cook book, 1926
Presented as published in 1926. 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
6205Calories
0 gProtein
1602 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories6205 kcal
Protein0 g
Carbohydrates1602 g
Fiber0 g
Sugars1606 g
Total Fat5.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium34 mg
Calcium21 mg
Iron0.8 mg
Magnesium6 mg
Phosphorus2.4 mg
Zinc0.2 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.
Taffy. 8 cups sugar, 14 cup vinegar, 14 cup water.
Cook this with the app: pantry check, scaling, and the assistant.