Everton Toffee

Ingredients

• one pound of brown sugar
• one teacupful of cold water
• half a pound of butter

Method

1. 1

   Combine sugar and water in a buttered saucepan, boil until melted.

2. 2

   Stir in butter and boil for half an hour.

3. 3

   Test by dropping on a plate; if it dries hard, it's ready.

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.

Everton Toffee Put one pound of brown sugar and one teacupful of cold water into a saucepan which has been well rubbed with good fresh butter. Boil over a slow fire till the sugar is perfectly melted, then stir into it half a pound of butter

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