White Taffy
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
3534Calories
0 gProtein
905 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories3534 kcal
Protein0 g
Carbohydrates905 g
Fiber0 g
Sugars907 g
Total Fat25 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium23 mg
Potassium44 mg
Calcium22 mg
Iron0.5 mg
Magnesium7.3 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 45. The excerpt below is the record exactly as published.
WHITE TAFFY. Two pounds granulated sugar one tea¬ cup cold water, two teaspoons vinegar, two tablespoons butter. Boil until brit¬ tle when tested in water. When done add one tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.