Everton Toffee
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 43. The excerpt below is the record exactly as published.
Everton Toffee. Take one pound of brown sugar ; put it into a pan with one teacup of water. When the sugar is melted, add a quarter of a pound of butter beaten to a cream ; stir all carefully until done. Try a little by dropping it into cold water ; if it becomes brittle it is ready. Pour it out on a greased dish and flavour with six drops of essence of lemon
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