vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Taffy
From Superior cook book, 1905
Serves 12
None
Presented as published in 1905. 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
185Calories
0 gProtein
48 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein0 g
Carbohydrates48 g
Fiber0 g
Sugars48 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium16 mg
Potassium606 mg
Calcium86 mg
Iron2 mg
Magnesium100 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline5.5 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 129. The excerpt below is the record exactly as published.
Taffy. Four cups granrdated sugai-, 1 teaspooiiful of cream of tartai- or i\ tablespoons of vinegar, 1 tal)lesp()onful butter. Cook until brittle. The flavoring should he added while pulling. Fither vanilla or pe])[)ermint may he used. Chocolate taffy is nuub' by putting 2 or .") tabh^spoons of grated chocolate (un- sweetene(l) on top of the camly as soon as it is poured into the pans. The hot candy melts the chocolate, anil wdieii it is pulled it will be an o\v\^ chocolate color. Miss Ada Mii.nox. White Taffy. Four cups granulated sugar. 2 cups water, v? tablespoons \inegar. 2 tablo:*]X)ons melted butter, 2 teaspoons cream of tartar dissolvc^l in water. Add 2 teaspoons lemon or vanilla just before taking candy from the lire. Boil until it strings, wlu'ii put in cold water, then cool ami pull until white. GKitTiii'nH d. Smith. Taffy. One and one-half cups light Xew Orleans molasses, I cup sugar
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