Treacle Toffee
From The child's cookery book, 1900
Presented as published in 1900. 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 child's cookery book (1900) by Louisa S. Tate, page 22. The excerpt below is the record exactly as published.
Treacle Toffee Melt four ounces of butter, add one pound of brown sugar and two tablespoon- fuls of treacle. Boil the mixture till it hardens when thrown into water, add a dessertspoonful of lemon juice
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