Tablet
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 193. The excerpt below is the record exactly as published.
Tablet. 4 tei^oupfuls Sugar, 2 tablospoonfuls Syrup, 1 teacupful Water. Boil for about 20 minutes, then add 2 tablespoonfuls butter, and stir almost all.the time till it is ready (which you know by seeing it become sugary). Take it off rather sooner than you would for toffee, and add 1 teaspoonful essence of lemon immediately before pouring. Essence of vanilla or ginger may be substituted for the lemon. Treacle Toffee. Rub the saucepan with butter and pour in as much treacle as may be wanted. Let it boil gently until a small portion will break between, the teeth after being thrown into cold water. When this ^joint is reached, take pan at once off fire, or it will quickly acquire a burnt taste. Pour on a buttered dish, and when cool roll it into sticks, and fold in clean white paper. The toffee may bo flavoured with essence of peppermint, almond, or lemon, and a Jit, tie cayenne pepper thrown into treacle toffee is an excellent cure for a cough. Toffee (1). 4 teacupfuls Sugar, 3 tablespoonfuls Syrup
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