Caramels

Ingredients

• ½ lb. grated chocolate
• 1 teacupful hot water
• ½ lb. loaf sugar
• ¼ oz. butter
• 1 teaspoonful vanilla

Method

1. 1

   Put all ingredients into a clean saucepan and boil for 10 minutes, stirring constantly.

2. 2

   Pour into buttered tins and cut into squares.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 69. The excerpt below is the record exactly as published.

I lb. loaf sugar boiled in f a pint of water for 5 mins. Strain into jug containing ^ oz. citric acid. Stand till cold and add 20 to 30 drops essence of lemon. S. F., Portobello. LEMONADE (No. 2). Rub ^ lb. of lump sugar into the rind of 2 lemons until it has absorbed all the oil from them ; then mix with a quart of boiling water, and the juice of 3 large lemons, in a stone jug, until the supr has dissolved. Then beat up the white of I egg to a stiff froth, and mix with the liquid. Lastly, strain the whole through a piece of fine muslin. When cool the lemonade will be ready for use. Mrs Brown, Monkdyke, Renfrew. 152 LEMONADE (No. 3). I lb. lump sugar. ^ teaspoonful ess. of lemon. ^ oz. tartaric acid. i oz. tincture of orange. Put sugar in a jug, and pour sufficient boiling water on to cover^ it, stir until dissolved, then add other ingredients, pour into a bottle. When wanted, put a tablespoonful in a tumbler, and fill up either with water or any other tereated water. Mrs Douglas Wilson, Edinburgh. RASPBERRY VINEGAR. 3 lbs. rasps. | 3 qt. bottles white vinegar. Crush the rasps and allow all to lie in basin for a couple of days. Then squeeze through a cloth, add i lb. sugar to each pint of juice, and boil 20 minutes. Bottle when cool. Mrs MTntosh. RHUBARB WINE. 4 gallons rhubarb. | 26 lbs. Demerara sugar. 4 gallons water. | 9 oz. ginger. J oz isinglass. Cut the rhubarb into pieces, and mash in a large tub or pan (a clean dolly is most suitable for this) Add equal quantity of water to fruit. Let it stand 8 days, then put the liquor when strained, into a clean barrel of suitable size. To a gallon barrel put in 26 lbs. Demerara sugar and 9 oz. of unbleached ginger (crushed). Stir up, and thoroughly mix all together, after which, leave it to ferment until it ceases, the bung being kept loosely and lightly on. Put I an oz. of best isinglass in its natural state on the top of the liquor, leaving it to settle down into it. Bung up the barrel, taking care to place a piece of thin linen under the bung and overlapping the barrel. This is best tapped in from 6 to 12 months. Miss Goodwin, Edinburgh. 153 SWEETS. BROWN COCOANUT TABLET. 4 lbs. moist brown sugar. i pint cold water. I cocoanut. J teaspoonful baking powder. Put the sugar into a brass pan with the cold water, stir till it comes to the boil, and allow it to boil till it forms long threads from the spoon. Have a large cocoanut grated, add it and the milk of the nut to the sugar and stir for 5 minutes longer over the fire, then remove the pan from the fire, add the baking powder and stir quickly till it begins to thicken, pour it into a buttered tin and mark in squares before it is cold. Miss Stevenson, 26 Newbattle Ter., Edin. CARAMELS. J lb. grated chocolate. i teacupful hot water, j lb. loaf sugar. ^ oz. butter. I teaspoonful vanilla. Put all the ingredients into a clean saucepan together and boil for 10 minutes, stir constantly and pour into buttered tins ; then cut into squares. “ Cynica,” Liverpool. CARAMEL TOFFEE. li lljs. white sugar. | \ 11). salt butter. 1 4 teacupfuls butter milk. Boil for ^ an hour, dish into buttered tin, when nearly cold cut into sf|uarcs, and let it stand in tin till hard. Miss R. C. Blvth, Abbotsford, Crookston. 154 COCOANUT ICE. Boil I cupful of milk with i cupful of sugar for 20 mins., remove from fire and stir in lb. of dessicated cocoanut Put one half of the mixture on a flat tin ; colour the • remainder with cochineal, and add to the first while hot. Miss Place. COCOANUT TABLET. teacupfuls dessicated cocoanut. I small teacupful sweet milk. 4 teacupfuls fine granulated sugar. \ teaspoonful vanilla

Cook this with the app: pantry check, scaling, and the assistant.