vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Taffy Candy
From The Times cook book, no. 2, 1905
Serves 6
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
309Calories
1 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein0.7 g
Carbohydrates79 g
Fiber0.4 g
Sugars71 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium110 mg
Potassium175 mg
Calcium86 mg
Iron3.2 mg
Magnesium9 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline2.7 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 170. The excerpt below is the record exactly as published.
TAFFY CANDY. Boil 2 cups of brown sugar, with 1 of boiling water, add y2 tea- spoonful cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.