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Chocolate Butter-scotch

A historical recipe from Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.).

A historical recipe

Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Project Gutenberg eBook #74966.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Digitised by Project Gutenberg, eBook #74966 (https://www.gutenberg.org/ebooks/74966). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 10 pounds dark brown sugar, 5 pounds glucose, Water to dissolve same.
  2. Now place it on the fire and add 2 ounces cocoa butter, 2 ounces nucoa butter, ½ pound dark chocolate, 1 pound butter.
  3. Stir and cook to a hard ball, not a crack;
  4. then pour on slab, between iron bars;
  5. when cold, cut and wrap in wax paper.