Vinegar Toffee
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
2533Calories
1 gProtein
446 gCarbs
91 gFat
Full nutrition (33 nutrients)
Calories2533 kcal
Protein0.8 g
Carbohydrates446 g
Fiber0 g
Sugars440 g
Total Fat91 g
Saturated Fat16 g
Monounsaturated Fat41 g
Polyunsaturated Fat30 g
Cholesterol0 mg
Sodium159 mg
Potassium623 mg
Calcium380 mg
Iron3.2 mg
Magnesium42 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A930 mcg
Vitamin E17 mg
Vitamin K104 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.7 mcg
Choline25 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 10. The excerpt below is the record exactly as published.
Vinegar Toffee. 4 teacupful vinegar % cup of margarine ijlbs. brown sugar
Cook this with the app: pantry check, scaling, and the assistant.