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Taffy Apples
From The farm cook & rule book, 1923
Serves 2
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
Nutrition per serving
816Calories
0 gProtein
208 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories816 kcal
Protein0.1 g
Carbohydrates208 g
Fiber0 g
Sugars207 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35 mg
Potassium150 mg
Calcium98 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus6.8 mg
Zinc0 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)0.1 mg
Folate1.1 mcg
Choline2.5 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 30. The excerpt below is the record exactly as published.
Taffy Apples Eemove the cores from red apples and fill the cavities with chopped nuts, raisins or dates. Fasten every apple to a small stick or skewer to be used in holding them while dipping and eating the fruit. Make a syrup by boiling 1 cupful of white sugar, 1 cupful of brown sugar, I/2 cupful of water and i/^ cupful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.