Queen’s Toffee
From The St. Mungo cookery book, 1904
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
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.
QUEEN’S TOFFEE. ^ lb. white sugar. I lb. brown sugar. J lb. butter. Boil ^ an hour. i teacupful syrup, i teacupful cream, ozs. chocolate
Cook this with the app: pantry check, scaling, and the assistant.