Taffy
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
2328Calories
0 gProtein
601 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories2328 kcal
Protein0 g
Carbohydrates601 g
Fiber0 g
Sugars602 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium15 mg
Potassium18 mg
Calcium17 mg
Iron0.3 mg
Magnesium4.7 mg
Phosphorus3.8 mg
Zinc0.1 mg
Copper0.1 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
Water267 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 51. The excerpt below is the record exactly as published.
TAFFY. 3 cups sugar. 1 tablespoon butter. 1 cup water. 2 tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.