Russian Toffee
From The Samaritan cookery book, 1903
Miss Jenny Henderson, 18 Wellesley Place, Glasgow.
Presented as published in 1903. 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 Samaritan cookery book (1903) by E. P. Watson, page 77. The excerpt below is the record exactly as published.
RUSSIAN TOFFEE. 2 lbs. brown sugar. I i lb. butter, i tin condensed milk. i tablespoonful vanilla essence, i teacupful sweet milk. I i tablespoonful syrup. Heat milk and syrup, add sugar, butter, and vanilla, and boil for half an hour. Miss Frame, Birkenshaw, Cambuslang. RUSSIAN TOFFEE. 2 teacupfuls of sugar. I 3 ozs. butter. 2 tablespoonfuls of syrup. I 1 tin of condensed milk. i£ teaspoonfuls of vanilla essence.
Cook this with the app: pantry check, scaling, and the assistant.