vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Toffee, Almond
From Cassell's dictionary of cookery, 1892
Serves 8
Alternatively, blanch almonds and dry them before adding.
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.
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. Pour the toffee upon a buttered dish, and put it in a cool place to set. Time to boil, fifteen to twenty- five minutes. Probable cost, this quantity, 8d. Toffee, Almond.— Melt five ounces of fresh butter in a small brass saucepan over a clear fire, and when it is dissolved stir into it a pound of good bro-ssTi sugar, and let the mixture boil for a quarter of an hour. Have ready pre- pared two ounces of sweet almonds
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