Citronen-Taffy No.
"Lemon Taffy No."
From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche
Written by Henriette Davidis
Citronen-Taffy No.
"Man nimmt 3 Pfund vom besten braunen Zucker, ¼ Pfund Butter und 1 Pint Essig, kocht das Ganze, bis sich die Masse – wenn in's Wasser gegossen – verhärtet, fügt noch einen Theelöffel voll Citronen-Extrakt hinzu, und gießt die Masse schließlich in mit Butter ausgestrichene Blechpfannen, um abzukühlen."
English Translation
"Take 3 pounds of the best brown sugar, ¼ pound butter, and 1 pint vinegar, boil the whole mixture until it hardens when dropped into water, then add a teaspoonful of lemon extract, and finally pour the mixture into buttered baking pans to cool."
Note on the Original Text
The recipe is brief and relies on the cook's experience to fill in unspoken details, such as the exact temperature for boiling or the size of the pans. Measurements are whimsical by modern standards—'Pfund' (pound), 'Pint', 'Theelöffel' (teaspoon)—but were standard at the time. Spelling reflects 19th-century norms, and certain terms (like 'Citronen-Extract') translate today to 'lemon extract.' The original calls for 'braunen Zucker,' which is best matched with light brown sugar, and all timings are sensory-based, typical of the era's practical, improvisational kitchen wisdom.
Title
Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)
You can also click the book image above to peruse the original tome
Writer
Henriette Davidis
Era
1897
Publisher
C.N. Caspar
Background
A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.
Kindly made available by
Internet Archive
This recipe hails from Henriette Davidis' respected 19th-century German cookbook, a staple in many households of the era. First published in the mid-1800s and featured here in an 1897 American edition from Milwaukee, her compendium bridged the ordinary and refined kitchens, showcasing adaptable recipes for every German-American home. Candy-making at the time was an act of both science and domestic artistry, with housewives relying on sensory cues—like the hardening of syrup in cold water—to judge doneness. The use of vinegar balanced sweetness, and lemon extract added a fresh, modern zing, reflecting late 19th-century trends for citrus-flavored candies.
Cooks in 1897 would have used a large iron or copper saucepan set over a wood- or coal-fired stove. Mixing was done by hand with sturdy wooden spoons. For testing candy stages, a small ceramic or metal bowl filled with cold water was essential. The hot mixture was poured into metal sheet pans or shallow trays, thoroughly buttered to prevent sticking. To finish, taffy was cooled and cracked or cut into manageable pieces, likely with a knife or by hand, depending on its thickness.
Prep Time
10 mins
Cook Time
30 mins
Servings
20
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 lb light brown sugar
- 4 oz unsalted butter
- 2 cups vinegar (white wine vinegar or apple cider vinegar recommended)
- 1 teaspoon lemon extract (or finely grated zest of 1-2 lemons as a substitute)
Instructions
- To make this historical Citronen-Taffy, begin by combining 3 lb of high-quality light brown sugar, 4 oz of unsalted butter, and 2 cups of vinegar (preferably a mild white wine or apple cider vinegar) in a large heavy-bottomed saucepan.
- Stir over medium heat until the butter is fully melted and the sugar dissolves.
- Bring the mixture to a steady boil, stirring occasionally to prevent scorching.
- Boil the mixture until it reaches the 'hard crack' stage—this is around 302°F (150°C).
- You can test this by dropping a little of the hot syrup into a bowl of cold water; if it hardens and snaps, it's ready.
- Remove the saucepan from the heat and quickly stir in 1 teaspoon of lemon extract.
- Pour the hot taffy into buttered baking trays or pans, spreading it out evenly.
- Allow to cool completely before breaking into pieces.
Estimated Calories
240 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and about 30 minutes to cook the taffy. The recipe makes enough for 20 portions, and each serving has about 240 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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