Ginger Toffee
From The St. Mungo cookery book, 1904
Recipe contributed by Mrs Christie.
Presented as published in 1904. 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
Nutrition per serving
5429Calories
0 gProtein
1358 gCarbs
17 gFat
Full nutrition (16 nutrients)
Calories5429 kcal
Protein0 g
Carbohydrates1358 g
Sugars1350 g
Total Fat17 g
Cholesterol50 mg
Sodium43 mg
Potassium399 mg
Calcium166 mg
Iron5 mg
Magnesium28 mg
Phosphorus18 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Water4.1 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 71. The excerpt below is the record exactly as published.
GINGER TOFFEE. 3 lbs. Demerara sugar. I 2 oz. fresh butter. I teacupful milk. | Ginger to taste
Cook this with the app: pantry check, scaling, and the assistant.