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ZL1ABS > RECIPE 01.08.21 19:06l 54 Lines 1321 Bytes #999 (0) @ WW
BID : 19478_ZL2BAU
Read: GUEST DJ6UX
Subj: Almond Toffee
Path: DB0FHN<OE2XZR<OE6XPE<IW2OHX<UA6ADV<I0OJJ<EA2RCF<ZL2BAU
Sent: 210801/1802Z @:ZL2BAU.#79.NZL.AUNZ #:19478 [Waimate] $:19478_ZL2BAU
From: ZL1ABS@ZL2BAU.#79.NZL.AUNZ
To : RECIPE@WW
“Almond Toffee
typed by Michael ZL1ABS
Ingredients
2 Tablespoons Butter
2 Breakfast cups Brown or White Sugar
˝ cup Milk or Cream
4 ounces (100 grams) Chopped Almonds (or any nuts)
Instructions
Put butter, sugar, milk or cream into a saucepan. Bring to the boil, stirring
occasionally, then boil without stirring until a little tried in cold-water
snaps. Add the blanched nuts and pour into a buttered dish.“
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Monday, 28 July 2008
“Almond Toffee
typed by Michael ZL1ABS
Ingredients
2 Tablespoons Butter
2 Breakfast cups Brown or White Sugar
˝ cup Milk or Cream
4 ounces (100 grams) Chopped Almonds (or any nuts)
Instructions
Put butter, sugar, milk or cream into a saucepan. Bring to the boil, stirring
occasionally, then boil without stirring until a little tried in cold-water
snaps. Add the blanched nuts and pour into a buttered dish.“
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Monday, 28 July 2008
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