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Treacle Toffee
From Cookery for every household, 1914
Serves 12
Use black treacle, not golden syrup.
Presented as published in 1914. 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
246Calories
0 gProtein
65 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories246 kcal
Protein0 g
Carbohydrates65 g
Fiber0 g
Sugars64 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.5 mg
Sodium33 mg
Potassium75 mg
Calcium37 mg
Iron1.6 mg
Magnesium7.3 mg
Phosphorus5 mg
Zinc0.1 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)0.1 mg
Folate0.4 mcg
Choline0.9 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 975. The excerpt below is the record exactly as published.
Treacle Toffee 1 lb. brown cane sugar. 1 dessert-sp. vinegar or 1 lb. treacle. 1 tea-sp. vanilla. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.