Toffee (Russian)
From The "Queen" cookery books: Pickles and Preserves, 1902
Should be of chocolate consistency, not crisp.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 87. The excerpt below is the record exactly as published.
Toffee (Russian). — Make the toffee in the usual way, only using lib. of sugar, about 14oz. of cream, and a teaspoonful of essence of vanilla. Some people stir blanched and shred pistachios into this, and cut it into bars. Toffee is like nougat in its variations. For instance, scrape down |oz. of best vanilla chocolate and mix it very smooth with a little single cream or new milk, gradually adding more milk, till you have used a gill altogether ; then add to this 6oz. of fresh butter, 12oz. brown sugar, and a tablespoonful of treacle; boil this altogether for twenty minutes, stirring it all the time, for it is very apt to catch, add a little essence of vanilla, then turn it out to cool on a buttered tin. This should never be crisp, but of the consistency of chocolate. It is a very favourite bonbon in India. Or, add an ounce of ground ginger
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