vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Toffee
From Cassell's dictionary of cookery, 1892
Serves 8
Time to boil is fifteen to twenty-five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2004. The excerpt below is the record exactly as published.
Toffee. — JMelt three ounces of fresh butter in a small brass saucepan over a clear, bright fire. As soon as it is dissolved, stir into it oni,' pound of good brown sugar, and keep stirring until it is done enough. In order to ascertain when this point is reached, let a cup of cold water be placed close at hand, and keep drop- ping a little of the toifee into it. When the toffee thus dropped hardens immediately, and breaks between the teeth without sticking to them it is done, and must be poui-ed out at once or it will burn. The flavour of this toffee may be pleasantly varied by stirring into it a tea- spoonful of slightly moistened powdered ginger, or the grated rind of a small lemon
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