Vanilla Taffy
From The Elm City cook book, 1896
Presented as published in 1896. 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
296Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories296 kcal
Protein0 g
Carbohydrates75 g
Fiber0 g
Sugars75 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.1 mg
Potassium2.7 mg
Calcium4.3 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.2 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
Water87 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 33. The excerpt below is the record exactly as published.
VANILLA TAFFY. Two tablespoonfuls of vinegar, four tablespoenfuls of water, six tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.