TO-DAY’S RECIPE
BARCELONA TOFFEE,
One ib. granulated sugar, 3oz. shelled barcelona nuts, loz. butter, 1 one dessertspoonful vinegar, ono gill water, ono toaspoonful vanilla, a pinch of salt, Shell the nuts and then' weigh them-. Put thorn on a tin' in the oven, toast them for , a few minutes, and then chop them roughly. Put all the ingredients excopt the nuts into a saucepan, stir until dissolved, remove the spoon, and boil the toffee with the thermometer and without stirring until it reaches 300 degrees, or until it will break off crisply when tested in cold water. Add the prepared huts, pour into a flat and oiled tin, when set mark with the back of a knife," and when cold break in pieces.
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https://paperspast.natlib.govt.nz/newspapers/MT19291205.2.81.3
Bibliographic details
Manawatu Times, Volume LIV, Issue 7084, 5 December 1929, Page 11
Word Count
123TO-DAY’S RECIPE Manawatu Times, Volume LIV, Issue 7084, 5 December 1929, Page 11
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