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Taffy (Lemon)
From The household cook book, 1902
Serves 12
Can be pulled into strips and cut into blocks.
Presented as published in 1902. 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
220Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium35 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 338. The excerpt below is the record exactly as published.
TAFFY (Lemon). — Put 1 cup of water and 1^ lbs. cojBfee A sugar over the fire; stir until dissolved, then add \ teaspoon of cream tartar; wipe down the sides of the pan with a damp cloth or sponge to remove the crystals, and boil until it reaches the "crack" degree; then turn it into shallow greased pans to cool, sprinkling on 1 tea- spoon of lemon extrac
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