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English Taffy

From New Bedford Times homemakers' cook book (1930).

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A historical recipe

New Bedford Times homemakers' cook book, by Mass.) New Bedford Times (New Bedford (1930).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 2 ingredients

  1. 1 pound of butter
  2. 1 pound sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Take 1 pound of butter to 1 pound sugar.
  2. Put butter in pan first and let melt slightly, then add the sugar.
  3. Boil until mixture will harden when dropped in cold water.
  4. By adding peanuts, almonds or walnuts to mixture just before removing from fire, a very delicious nut candy may be made.
  5. MRS.
  6. J.
  7. MITCHELL, 252 Mount Pleasant Street.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From New Bedford Times homemakers' cook book (1930), printed page 350, digitised by the Internet Archive: https://archive.org/details/newbedfordtimesh00newb

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.