The 1901 Cookbook Archive
No. 3893 — Cream Toffees (Homemade Candies)
English historical translation of Molokhovets recipe No. 3893 from the 1901 Russian cookbook, retaining original methods and measures.
Boil together 1 pound lump sugar and 2 glasses good cream, optionally adding a piece of vanilla bean about two vershoks long.
Cook about 45 minutes until thick, then pour onto a dish coated with fresh unsalted butter.
When cool, cut into toffee-like pieces with a very sharp knife and keep in a jar. Each candy may be wrapped individually in paper.
Historical editorial note: Boiling sugar mixtures can cause severe burns; the cooking time alone does not determine a reliable modern setting temperature.
Original source: Read Russian recipe No. 3893. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.