Taffy Candy
From Raleigh recipe book, 1925
Presented as published in 1925. 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
2163Calories
1 gProtein
555 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories2163 kcal
Protein0.5 g
Carbohydrates555 g
Fiber0 g
Sugars551 g
Total Fat44 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol126 mg
Sodium192 mg
Potassium3015 mg
Calcium717 mg
Iron11 mg
Magnesium442 mg
Phosphorus82 mg
Zinc0.7 mg
Copper1 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2 mg
Folate4.4 mcg
Choline32 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 33. The excerpt below is the record exactly as published.
TAFFY CANDY 2 cups brown sugar 2 tablespoons water 8 tablespoons molasses 4 tablespoons butter 4 tablespoons vinegar V2 teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.