Vanilla Taffy

Name: Vanilla Taffy
Ingredients: 21/2 C. sugar; 1/2 C. water; 1/^ T. cream tartar; I/2 Tb. vinegar

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

Presented as published in 1915. 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

1943Calories

0 gProtein

502 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1943 kcal

Protein0 g

Carbohydrates502 g

Fiber0 g

Sugars502 g

Total Fat1.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium10 mg

Potassium414 mg

Calcium9.2 mg

Iron0.3 mg

Magnesium2.8 mg

Phosphorus0.4 mg

Zinc0.1 mg

Copper0.1 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

Water125 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.

Vanilla Taffy. 21/2 C. sugar 1/2 C. water 1/^ T. cream tartar I/2 Tb. vinegar

Cook this with the app: pantry check, scaling, and the assistant.