Lemon Toffee, 1

Ingredients

• | lb. white sugar
• § tea-cupful water
• | lb. brown sugar
• Rind and juice £ lemon
• 2 oz. butter

Method

1. 1

   Grate lemon rind and put it with butter.

2. 2

   Strain juice into a saucepan, add sugars and water, and stand by the fire until sugar melts.

3. 3

   Boil, covered, for a minute or two, then boil uncovered to 300° F.

4. 4

   Add butter and lemon rind, boil again, then pour into an oiled tin.

5. 5

   Mark in squares when firm.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 973. The excerpt below is the record exactly as published.

Lemon Toffee, 1 | lb. white sugar. § tea-cupful water. | lb. brown sugar. Rind and juice £ lemon. 2 oz. butter

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