Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sugar
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 3 cups of puffed rice
- 3 cups confectioner's sugar in a saucepan
- a pinch of cream of tartar
- 2 table- spoons butter
- butter the size of an egg
Directions
Mrs. Arthur \"an Meter.
Boil together 1 cup sugar, J cup water, 1 tablespoon vinegar, and butter the size of an egg. When it strings, add 1 teaspoon vanilla and a pinch of cream of tartar, and stir in 3 cups of puffed rice. Pour out on buttered platters, and break in pieces when cold.
SCOTCH TOFFEE..
Mrs. H. C. Begland.
Put 3 cups confectioner's sugar in a saucepan with 2 table- spoons butter, \ teaspoon cream tartar, \ cup cold water. Let boil without stirring until the crack is reached and the syrup is amber colored. Pour into a buttered pan, and mark off when firm.