Almond Toffee
From The child's cookery book, 1900
Presented as published in 1900. 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
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 22. The excerpt below is the record exactly as published.
Almond Toffee Melt five ounces of fresh butter, stir in a pound of brown sugar, and let the mixture boil for a quarter of an hour, stirring well. Prepare two ounces of sweet almonds, and when the toffee is done stir them in, and pour the mixture on to buttered plates. Treacle Toffee Melt four ounces of butter, add one pound of brown sugar
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