SC - candies almonds
Mordonna22@aol.com
Mordonna22 at aol.com
Tue Sep 8 17:04:48 PDT 1998
Well, I found the long lost recipe. Of course I thought it was period,
but now I'm not sure how old it is, or even where I found it (on the
internet somewhere). I haven't tried it yet, since I don't have the
Ground Ginger or Lemon Esscance. Of course, if anyone has any info, or
has even tried it, then please share your thoughts!
Hannah
~~~~~~~~~~~~~~~~~~
Butterscotch (a very old Edinburgh Recipie)
Ingredients:
1lb. Brown Sugar
1/4oz. Powdered Ginger or Essence of lemon
4oz. Butter
Directions:
Place the pound of Brown Sugar in an enameled sauce pan and let it
dissolve on the range. Beat 4 ounces of butter to a cream, add it to
the sugar when dissolved, and stir over the fire until it has boiled
sufficiently to harden when dropped into cold water. Add a quarter
ounce of powdered ginger dissolved in a little water or a little essence
of lemon. Beat with a fork for a few minutes. Pour onto a buttered
slab or dish and when sufficiently cool, mark into squares. When cold, a
slight tap will break them off into squares.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"...and there we live, as merry as the day is long"
- --William Shakespear's Much Ado About Nothing
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