vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Toffee
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Shred almonds can be added before pouring.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 351. The excerpt below is the record exactly as published.
Toffee. — Toffee certainly is not a Preserve, but the recipe seems to find its natural place in this chapter. On a wet day in the holidays children enjoy nothing more than making Toffee, and making it and tasting it whilst it is making will employ several boys and girls for hours. Put a pound of either crushed loaf sugar or brown sugar into a small preserving-pan, over a clear fire. Add a gill of water, and dissolve the sugar in it. When it is quite melted add from three to four ounces of fresh butter, and stir gently and continually over the fire for fifteen minutes, being very careful not to let the mixture burn. Drop a bit into cold TOFFEE 5°7 water, and try if it breaks crisp and clear between the teeth ; if it does, the Toffee is ready. Pour it on to well-buttered dishes, plates, or baking sheets, adding a little lemon-juice
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