Toffee
From The Samaritan cookery book, 1903
M. F. H.
Presented as published in 1903. 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 Samaritan cookery book (1903) by E. P. Watson, page 77. The excerpt below is the record exactly as published.
TOFFEE. ^ 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
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