vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
The English Everton Taffy
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 172. The excerpt below is the record exactly as published.
THE ENGLISH EVERTON TAFFY. Take 1 pound of butter to 1 pound sugar, put but- ter into vessel's first, and let it melt a little; then add sugar, and boil till it will harden in cold water. By taking some chipped cocoanut, peanuts, almond or walnuts and flinging into the mixture just before removing from the fire, one can make some very fine nut candy. Or cut open figs
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