vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
White Taffy
From Superior cook book, 1905
Serves 4
None
Presented as published in 1905. 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
782Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein0 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7 mg
Potassium408 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium1.9 mg
Phosphorus0.4 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
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 129. The excerpt below is the record exactly as published.
White Taffy. Four cups granrdated sugai-, 1 teaspooiiful of cream of tartai- or i\ tablespoons of vinegar, 1 tal)lesp()onful butter. Cook until brittle. The flavoring should he added while pulling. Fither vanilla or pe])[)ermint may he used. Chocolate taffy is nuub' by putting 2 or .") tabh^spoons of grated chocolate (un- sweetene(l) on top of the camly as soon as it is poured into the pans. The hot candy melts the chocolate, anil wdieii it is pulled it will be an o\v\^ chocolate color. Miss Ada Mii.nox. White Taffy. Four cups granulated sugar. 2 cups water, v? tablespoons \inegar. 2 tablo:*]X)ons melted butter, 2 teaspoons cream of tartar dissolvc^l in water. Add 2 teaspoons lemon or vanilla
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