Walnut Toffee
From The complete Indian housekeeper & cook, 1898
Add raspberry essence for flavor.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 236. The excerpt below is the record exactly as published.
Walnut Toffee. — Forty units milk boiled down to 10, add 10 of white sugar, and 1 of butter. Then add about 10 of walnuts
Cook this with the app: pantry check, scaling, and the assistant.