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Vinegar Taffy
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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
587Calories
0 gProtein
149 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein0 g
Carbohydrates149 g
Fiber0 g
Sugars150 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.5 mg
Potassium5 mg
Calcium7.5 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus2 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
Water147 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 159. The excerpt below is the record exactly as published.
VINEGAR TAFFY. 6 tbsps. of sugar 4 tbsps. of water 2 tbsps. of vinegar
Cook this with the app: pantry check, scaling, and the assistant.