Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of sugar
- 1 cup of water
- five pounds granulated sugar
- 1 pound of glucose
- butter the size of a walnut and y> tablespoonful of vinega
Directions
Boil together 2 cups of sugar, 1 cup of water and piece of butter the size of a walnut and y> tablespoonful of vinegar. Let this boil until when dropped into cold water comes to a soft ball. Then pour out into buttered pans and set out to cool about 5 minutes. Then take a spoon and beat it until it be- comes quite white, then pour into a platter, and in a few min- utes it will be ready to cut into squares.
Lillian L. Bins.
WHITE TAFFY. Five pounds granulated sugar, 1 pound of glucose, y> pound good butter, y2 ounce vanilla. Cook barely to 260 degrees. Pour in well buttered tins and when cool pull until white and light. Mrs. R. E. Slater, Springfield, III.