Russian Toffee

Ingredients

• 2 lbs. brown sugar
• 0.5 lb. butter
• 1 tin condensed milk
• 1 tablespoonful vanilla essence
• 1 teacupful sweet milk
• 1 tablespoonful syrup

Method

1. 1

   Heat milk and syrup, add sugar, butter, and vanilla, and boil for half an hour.

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.

. ^ lb. butter. I i teacupful cream or milk. J lb. brown sugar. i teacupful golden syrup. £ lb. white sugar. | 2 teaspoonfuls vanilla essence. Stir all the time, and boil for a quarter of an hour M. F. H. HELENSBURGH TOFFEE. 2 lb. sugar. j i lb._ butter. 1 tin Swiss milk. ! Vanilla essence. Melt butter, add sugar, i teacupful of water, boil and add Swiss milk. Boil 20 minutes or so, and then add essence. Pour in greased tins, and when cool cut in squares. Miss J. P. Jackson, Northampton. 223 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. Put all ingredients except essence into a pan and boil lor 10 minutes, stirring all the time. Add essence, ar.d pour into a buttered tin. Cut into neat squares after the toffee is cool. Miss Jenny Henderson, 18 Wellesley Place, Glasgow. SWISS TOFFEE. 1 tin condensed Swiss milk. j $ lb. white sugar. 2 tablespoonfuls syrup. | A good bit of butter. 2 teaspoonfuls vanilla. Have a smooth saucepan, put into it a little water and the sugar and stir over a clear fire till it melts, then add the condensed milk and stir very well till it becomes brown, then add the butter. Now put some cold water into a teacup and drop some of the toffee into it, let it stand a minute and if it is hard it is ready, and can be poured into greased tins and cut in squares. The vanilla is put in just before pouring the toffee into the tins. This toffee should be stirred very carefully, as it is very easily burned. Miss Nancy Bell, 48 Grant Street. WHITE TOFFEE, 1 lb. sugar. | \ lb. fresh butter. 1 gill cream. Melt cream and sugar slowly, then add butter and boil for 10 minutes. Do not allow it to turn colour. Beat it well, and pour into a greased tin. Miss Watson, Dalmuir. . . MESSRS . . WELSH BROTHERS, ^jXBLOUSE SPECIALISTS, LADIES’ & CHILDREN’S OUTFITTERS, NOTED FOR REHL. LTIOES, 247, 249, & 251 Sauchiehall Street, GLASGOW, r ART NEEDLEWORK AND FANCY •95GOODS DEPARTMENT. So- I — . . — — 0 THE LARGEST AND BEST APPOINTED SALOON IN GLASGOW FOR ALL KINDS OF ARTISTIC NEEDLEWORK. STITCHES OF THE NEW DESIGNS SHOWN BY EXPERIENCED EMBROIDERERS IN DEPARTMENT FREE OF CHARGE. . THE VERY LATEST NOVELTIES IN . . Traced, Commenced, and Finished Art Needlework. G. MACKIE, chemist. CiLSBE DEPOT DRUGS, PATENT MEDICINES, TOILET, SICKROOM AND NURSERY REQUISITES, SPONGES, PERFUMERY, &c. . . F'R.ESCR.I PTION5 Dispensed at Moderate Rates. ™TT- jeffe headache powders A New and absolutely Safe Remedy for Neuralgia, Nervous Headache, Toothache, Cold in the Head, &c. Rapid and certain in their action. Per packet, 6d ; Post free, 7d. JEFFE HEADACHE CACHETS, Is. Per Box. Dr. JOHNSON’S COHN SI LK, THE UNRIVALLED CORN REMOVER. Painless, Rapid, and Certain Cure. Smart Boots worn with Comfort. Per Packet, 7id. ; Post free, 8d. 73 RENFIELD STREET, ^GLASGOW. AND 741 POLLOKSHAWS ROAD. National Telephone 5449. Corporation do. 733. 225 TURKISH DELJGHT. 1 oz. leaf gelatine. ^ teaspoonful tartaric acid. 2 breakfastcupfuls sugar. ^ teacupful cold water. | teacupful boiling water. A little carmine, i teaspoonful essence Some icing sugar. Soak the gelatine in the cold water for one hour. Put the boil- ing water, sugar, gelatine and cold water on to boil and stir all the time. Boil for ten minutes, add tartaric acid and essence and a few drops of colouring. Pour into a buttered tin. When firm dust out with icing sugar. Cut into pieces. Mrs. A. P. White, Shawlands. WALNUT MOLASSES. i lb. brown sugar. I 2 oz. chopped walnuts. \ pint water. 1 oz. fresh butter. Pinch of cream of tartar. I Pinch of tartaric acid. Melt sugar, water and cream of tartar slowly over the fire, skim when it boils, then boil with the lid on for 5 minutes. Take off lid and boil rapidly to 280°, add butter and re-boil to 280°. Pour on to a greased marble slab, sprinkle a little tartaric acid and the chopped walnuts in the centre, fold over quickly having the nuts inside. Form into a roll and cut up with scissors. When cool wrap in waxed paper. Miss Young, 30 Montgomery Street, Kelvinside, N. GOOD TOFFEE. 1 lb. sugar. 1 2 tablespoonfuls syrup. J lb. butter. | 1 teacupful sweet milk

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