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English Toffee

From Our best recipes (1925).

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A historical recipe

Our best recipes, by Montreal Amateur Athletic Association. https://id.oclc.org/worldcat/entity/E39QH7JmqMyDtxXYPRr4kr9DY6 (1925).

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 3 ingredients

  1. 14 lb. butter
  2. 34 cup white sugar
  3. 2 teaspoons vinegar

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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. 14 lb.
  2. butter, 34 cup white sugar, 2 teaspoons vinegar, 34 tablespoon 4 4 CU] § I § 4 I treacle or golden syrup.
  3. MELT butter in pan.
  4. Add other ingredients;
  5. boil until it stiffens in cold water.
  6. Pour out into greased tin to about 34 inch deep.
  7. When cold ready.
  8. Mrs.
  9. E.
  10. L.
  11. WAIN.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Our best recipes (1925), printed page 2, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-rbsc_our-best-recipes_TX7156O971925-24959

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.