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Vanilla Cream Taffy
From San Rafael cook book, 1906, 1906
Serves 14
Presented as published in 1906. 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
615Calories
1 gProtein
130 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein0.7 g
Carbohydrates130 g
Fiber0 g
Sugars129 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0 g
Cholesterol44 mg
Sodium8.7 mg
Potassium36 mg
Calcium23 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 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
Water22 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 94. The excerpt below is the record exactly as published.
VANILLA CREAM TAFFY— Hoover. •"V^ie.igh 4 pounds of white sugar; place it in a kettle; add to this 2 tablespoons oi vinegar, 1 pint of rich cream and 2 ounces of butter; set the kettle on a moderate fire, and stir and cook the batch to a slight crack; pour out on buttered plates or a marble slab, and let it become cool enough to handle; then pull the batch, and flavor with 1 teaspoon of vanilla extract
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