Walnut Taffy
From The universal cookery book, 1887
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 87. The excerpt below is the record exactly as published.
Walnut Taffy. Boil half a pint of molasses until it crisps when dropped into water ; stir into it one pint of walnut- kernels, and let it cook about ten minutes on a slow fire, stirring constantly. Then put in a quarter of a teaspoonful of soda
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