Taffy Tarts
From Grange cook book and household guide, 1940
Recipe by Mrs. J. C. Barber, Barber Grange
Presented as published in 1940. 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
921Calories
7 gProtein
217 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein6.6 g
Carbohydrates217 g
Fiber0 g
Sugars214 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol217 mg
Sodium135 mg
Potassium371 mg
Calcium213 mg
Iron2.4 mg
Magnesium27 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline152 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 13. The excerpt below is the record exactly as published.
TAFFY TARTS 1 cup brown sugar 1 tablespoon water 1 tablespoon butter 1 egg 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.