White Taffy
From Delicate dishes, 1896
Presented as published in 1896. 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
3525Calories
0 gProtein
909 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3525 kcal
Protein0 g
Carbohydrates909 g
Fiber0 g
Sugars906 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium27 mg
Potassium1237 mg
Calcium24 mg
Iron0.7 mg
Magnesium8.1 mg
Phosphorus0.6 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from Delicate dishes (1896), page 52. The excerpt below is the record exactly as published.
^ teaspoonful of cream of tartar, 5^ of vanilla, 15^ cups of hickorynut meats. Boil the syrup and cream of tartar till a little of the syrup dropped in cold water will form a ball in the fin- gers. Remove from the fire and cool. When luke- warm stir till it becomes creamy, add the vanilla and nuts and pour immediately into a buttered tin pan. It yiLEUTINrC VflLENTINB & GOMPflNY, YAr n ISHLO Coach and Car Varnishes and Colors. 148 CONFECTIONERY. is better to have the candy at least J^ inch in thickness when poured out in the pan. Miss Noyes. WHITE TAFFY. Two pounds of sugar, i pint of water, i^ tea^poon- ful of cream of tartar, vanilla
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Cook this with the app: pantry check, scaling, and the assistant.